Peel Squash: Holding the squash with your non-dominant hand, peel the skin off the squash using a vegetable peeler. Discard the peel.
Trim the ends: Lay the peeled butternut squash on a cutting board. Using a sharp knife cut the ends off.
Cut in half: Stand the butternut squash, curvy side down. Slice it in half down the center.
Scoop the seeds: Use a spoon to scoop out the seeds and pulp.
Cut in slices, then chop: Cut each squash half in quarters creating a total of 4 slices per half. Now lay the slices flat on the cutting board and chop into bite-size pieces.
Use or store: Use immediately or store in an airtight container for up to 3 days.
Video
Notes
Safety first: As always, cut hard squash on a flat, sturdy surface and use your best judgment when peeling, slicing and dicing.
Peeler: A y-peeler works best, but a swivel peeler can also be used. If you do not own a peeler, first trim the ends and cut in the squash in half. Then, with the flat-side down, use a knife to slice off the skin.
Knife: Use a sharp chef's knife rather than a dull one. This will make it easier to slice and cut into cubes.
Finger placement: Be extra careful that your fingers are always above the knife, never under or in the way of cutting.
Note: The nutrition facts below are my estimates. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.