Bonbon squashes are best suited for cooked applications such as baking, steaming, or roasting. The creamy, sweet flesh can be used as a substitute for sweet potato. The squashes can also be roasted and blended into soups, mashed into a smooth side dish, used as a filling for ravioli, or added risottos, sauces, and curries. In addition to roasting, the squashes can be used as a meat substitute in stews and chilis, stuffed and baked with sweet and savory fillings, or cooked and served with spices, yogurt, or butter as a simple appetizer. Bonbon squashes pair well with herbs such as parsley, rosemary, sage, chives, and coriander, parmesan, ginger, garlic, nuts such as pine nuts, walnuts, and almonds, and meats such as beef, pork, turkey, or poultry. The fresh squash will keep up to three months when stored whole in a cool and dry place.