I've not used it as a sauce for pasta or anything.
Usually, I roast it with other vegetables in this recipe from the Barefoot Contessa:
Roasted Winter Vegetables
1 pound carrots, peeled
1 pound parsnips, peeled
1 large sweet potato, peeled
1 small butternut squash (about 2 pounds) peeled and seeded
3 Tbsp. good olive oil
1 1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
2 Tbsp. chopped fresh flat-leaf parsley
Preheat oven to 425 degrees.
Cut the carrots, parsnips, sweet potato, and butternut squash into 1-to-1-3/4 inch cubes. All vegetables shrink while cooking, so don't cut them too small.
Place all the vegetables in a single layer on two sheet pans. Drizzle them with olive oil, salt, and pepper. Toss well. Bake for 25-30 minutes, until all the vegetables are tender, turning once with a metal spatula.
Sprinkle with parsley, season to taste, and serve hot. Serves 8.
And then you can use the roasted vegetables to make this soup, also from the BC:
Roasted Winter Vegetable Soup
6-8 cups chicken stock
1 recipe Roasted Winter Vegetables
Kosher salt and freshly ground black pepper
For serving:
Croutons
Good olive oil
In a large saucepan, heat 6 cups of chicken stock. In two batches, coarsely puree the roasted vegetables and the chicken stock in the bowl of a food processor fitted with the steel blade. Pour the soup back into the pot and season to taste. Thin with more chicken stock and reheat. The soup should be thick, but not like a vegetable puree, so add more chicken stock and/or water until it's the consistency you like.
Serve with croutons and a drizzle of good olive oil. Serves 6-8.
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I use the same method just to roast the squash. Peel, chunk, drizzle with olive oil, sprinkle with salt and pepper and roast at 425 degrees for 25-30 minutes. In fact, I did that one night last week. We're big roasted squash fans.
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This recipe is from 50 Best Mashed Potatoes by Sarah Reynolds....I've been wanting to try a mashed potato and squash recipe. It's good, esp with the browned butter. DH said it's a keeper.
Mashed Potatoes with Butternut Squash
1 medium butternut squash (2 lb.), halved lengthwise and seeded
1 lb. baking potatoes, peeled and quartered
3 Tbsp. butter
1/4 cup hot milk
1/2 tsp grated orange zest
1/2 tsp salt
Pinch of cayenne
Preheat oven to 375 degrees. Line a jelly-roll pan with foil. Place the squash halves cut sides down on the foil. Bake 1 hour or until tender. Turn the squash over and let cool.
Place potatoes in a large saucepan and add enough cold water to cover by one inch. Bring to a boil, reduce heat, cover, and cook 15 to 20 minutes, or until tender. Drain.
In a small skillet, melt the butter over low. Cook until browned, about 2 minutes, and set aside.
Return the hot potatoes to the pan. Mash with a potato masher until smooth. Add milk and mash until blended. With a spoon, scoop squash into the potatoes. Add half of the browned butter, the orange zest, salt, and cayenne. Mash until blended. Reheat over low heat, stirring constantly, until hot. Turn into a serving dish and make indentations with the back of a spoon. Drizzle remaining butter over the top. Makes 6 servings.
What I do: I use my mixer to whip the squash, orange zest and cayenne, then put the squash into a bowl. I whip the potatoes, using about half of the browned butter. Turn the potatoes into the bowl and cut to marble the squash and potatoes. Sprinkle a bit of freshly grated black pepper over the top and then the remaining browned butter. Cover with foil and put into the oven to keep warm while preparing the rest of the meal.
), and there is something called Sausage and Butternut Squash Stew. Trader Joes does some really tasty veggie sausages, I might get some and try it! Oh, not today though, well maybe, if I do it now... unless I did it on the stove instead. I'll think about it, while I wait for more ideas to trickle in. 
Except I don't like it sweet, so I put butter and salt on it.
