foolproofliving

0 Give it a quick wash: If there is a sticker/label on your squash remove it. Give it  a quick wash under cold running water and dry it with a clean kitchen towel.
1 Trim the ends: Place the squash on its side while holding firmly with your non-dominant hand to stabilize it on the chopping board. Trim the top and bottom of the squash by cutting about  ½-inch off each end removing both the stem and the root.
2 Cut it in the middle & Peel: You can peel the whole butternut squash but I find that it is easier to manage and peel it when it is smaller in size. To do so, cut it from the middle while it is laying on its curvy side. Hold the cut butternut squash firmly in one hand and peel it away from yourself while turning it as you peel to ensure that it is evenly peeled.
3 Cut the belly section into cubes: Place the bottom (belly part) vertically with the larger bottom flat side down. Since we already trimmed the bottom part, it should be stable (and not wobbly.)
4 Cut it vertically down the middle with a sharp chef’s knife.
5 Using a dinner spoon or an ice cream scoop, remove the seeds. Save the seeds to roast them later if you prefer.
6 Slice each half into 1-inch half-moon slices and then cut each slice into one-inch cubes.
7 Cut the neck section into cubes: Place the neck (the top section) of the squash upright on your cutting board. Cut it vertically down the middle using a sharp knife.
8 Cut each half into 3 pieces (vertically) and then dice each slice into one-inch cubes. As you are dicing it, do your best to cut them equal in size for even cooking or roasting.