Step 1

Lay the butternut squash on its side on a large sturdy cutting board. Use a sharp chef’s knife to carefully slice off the top 1/2-inch (including the stem) of the squash, and discard.  Repeat by slicing off the bottom 1/2-inch of the squash, and discard.

Step 2

Use a sharp vegetable peeler to peel all of the skin off of the squash, while carefully holding the squash with your other hand.  Discard the peel.

Step 3

Once the entire squash has been peeled, lay the squash on its curvy side and slice it in half down the center (see photo example above).  Then slice each piece in half down the center vertically, so that you now have 4 pieces of squash.

Step 4

Use a spoon to scoop out and discard the seeds and pulp.  And now -- your squash is ready to cut/dice however you’d like!

Step 5

To dice the butternut squash, place the flat sides of the squash against your cutting board, and then carefully cut it into your desired size/shape of pieces.  Keep in mind that the smaller the pieces, the faster your squash will typically cook (especially if you are roasting or sautéing the squash).  I typically cut mine into 1/2-inch or 3/4-inch cubes for roasting, but the size/shape of the cut is totally up to you.

Step 6

Once your butternut squash is cut, you can either cook the squash immediately.  Or you can refrigerate it in a sealed container for up to 3 days, or freeze it in a sealed container for up to 3 months.