• Ingredients

    • Butternut Squash 1


  1. Trim Butternut Squash

    Lay butternut squash on its side on the cutting board. Holding the squash firmly, slice off the ends ends; discard. Cut the squash in half where the neck of the squash ends. Stand both halves upright.

    Using your chef's knife, carefully peel away all of the skin starting at the top of each half and slicing all the way down; discard skin.

  2. Dice Butternut Squash

    To dice the neck end: With the squash standing upright, hold the squash firmly and cut squash into even-sized planks. Lay the planks flat on the cutting board and slice into long rectangles and then into cubes.

    To dice the bottom half of the squash: Cut the body of the squash in half to expose the seeds. Take a spoon and scoop out the seeds. Make even slices into each half and then cut each slice into even cubes.