How to Cut Butternut Squash, a quick and simple tutorial.
Cut the squash in two at the neck where the squash begins to flair out. Set the body aside.
Slice the neck into rounds and then cube them.
Turn the body on its end and slice in half vertically. Use a spoon to scrape out the seeds from both sides.
Lay one-half of the squash on its flat cut side and cut into slices so you have half-moons. Cut those slices into cubes and repeat with the other half of your squash.
Cook as desired and store any leftovers in an airtight bag in the refrigerator for up to 5 days.