• Make sure your butternut squash is thoroughly dry. This will prevent slipping when peeling and cutting.
  

Peeling

• Start by peeling a ring right around the top of the squash. This will give you more purchase when starting the next stage.
  
• Methodically work your way round the squash peeling all the way from the top strip right down to the very bottom.

  I hold the squash in my non-dominant left hand and peel with my right. I turn the squash in my left hand rather than move my right hand.

  You should be able to do this in long strokes but if you find it easier to grip, do the top portion first then the bottom section.
  
• Keep going until you can see just orange flesh and almost no lighter areas. You may need to lightly go over each area once more if the skin is particularly thick.
  
• Then you can peel off one more ring from the bottom of the squash.
  

Cutting

• Use a large sharp knife to slice off the top stalk and bottom knobbly bit.
  
• Cut the top sections into rounds. Set aside the bottom for the moment.
  
• Then cut each slice into chunks. How many roughly 1″ chunks you get from each slice will totally depend on the girth of your particular squash.
  
• Cut the bottom section into similar size rings as the top section. For me this was just 2 rings.
  

De-Seeding

• Use a teaspoon to scrape out the seeds and all the fibrous bits of flesh that are attaching them. Scraping is really the key to getting this done – be firm!
  
• Cut the rings into similar size chunks that you cut the top pieces.
  
• And that’s it, you’re ready to proceed with your recipe or freeze the chunks ready to use at a later date.