Even a small or medium butternut squash is likely to yield more than the four cups of squash needed for this recipe. Here are a few things I do with the leftovers. 1. Package it up and stick it in the freezer to use later. Yes, butternut squash freezes great. When you are ready to cook, it doesn't even need to thaw out. Simply toss it with some oil and roast it in the oven. 2. Roast the extra butternut squash. Use it as an addition to salads and grain bowls throughout the week. 3. Save it in the refrigerator to use it for a simple side dish later in the week. Roast with some garlic and olive oil for a veggie side dish or add the roasted butternut squash to rice or a grain to create a delicious pilaf.