Butternut Squash on a cold winter day

I'm baking a butternut squash today. Usually I peel it, but that's hard on the hands. "Winter squash are packed with lots of nutrients. Adding them to your meal rotation is a great way to get fiber, along with vitamins A and C, potassium and antioxidants. Consider that 1 cup of baked butternut squash, one of the most popular varieties of winter squash, provides 160% of your daily recommended value of vitamin A, along with 7 grams of fiber." (https://www.mccormick.com/articles/adam-dolge/can-you-eat-squash-skin?)

One cup (205 grams) of cooked butternut squash provides (1Trusted Source):
Calories: 82
Carbs: 22 grams
Protein: 2 grams
Fiber: 7 grams
Vitamin A: 457% of the Reference Daily Intake (RDI)
Vitamin C: 52% of the RDI
Vitamin E: 13% of the RDI
Thiamine (B1): 10% of the RDI
Niacin (B3): 10% of the RDI
Pyridoxine (B6): 13% of the RDI
Folate (B9): 10% of the RDI
Magnesium: 15% of the RDI
Potassium: 17% of the RDI
Manganese: 18% of the RDI
Aside from the vitamins and minerals listed above, it’s also a good source of calcium, iron, phosphorus, and copper. (https://www.healthline.com/nutrition/butternut-squash)

Update: Since I had about 3 cups of squash, 2 cups of mashed potatoes (made with lots of butter and cream) and a quart of chicken broth, I did make squash soup this morning because my friend Nancy planted the seed in my brain. Tossed in some cloves, cinnamon etc. tasted it--mighty fine--so I had a bowl for breakfast. Delicious. With a cinnamon bagel and cream cheese.