Wash and thoroughly dry the squash. Gather your tools.
Place it on a sturdy cutting board. Use a sharp chef’s knife to trim the stem and bottom. If making a roasted whole squash, cut in half lentghwise and then cook.
Use a peeler or paring knife to peel the thick outer skin. Start at the tapered end and peel down to the more substantial bottom portion.
Cut in half near the center where it goes from tapered to wider, creating two pieces: a cylindrical top part and the rounded bottom. Cut the bottom section in half lengthwise to expose the seeds.
Use a large spoon to remove the seeds. If desired, wash, separate and dry them for roasting later.
Use a chef’s knife to cut the buternut squash into the desired shape. Make thin rounds for gratins and casseroles, or cubes (¼ to 1-inch in size) for roasting, steaming, boiling, or sauteing for side dishes, soups, and stews.
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