Preparation - Wash and thoroughly dry the squash. Gather your tools.
Cut off the Ends - 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.
Peel the Squash - 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 the Squash - Cut in half near the center where it goes from tapered to wider, creating two pieces: a cylindrical top part and a rounded bottom. Cut the bottom section in half lengthwise to expose the seeds.
Remove the Seeds - Use a large spoon to remove the seeds. If desired, wash, separate, and dry them for roasting later.
Slice and Dice - Use a chef’s knife to cut the butternut 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.