Trim off about 1/2 inch from each end of the squash.
Take a vegetable peeler and peel the skin off the squash. If you don’t want your hands to feel filmy afterwards, wear gloves or use a kitchen towel to hold onto the squash.
If your squash has a longer neck, lay the squash on the cutting board horizontally. Then, hold onto the bulb with one hand and use the other to slice off the neck. Place the neck cut side down on a cutting board, and slice it in half vertically. Next, place the bulb bottom side down on the cutting board, and slice it in half.
If your squash has a shorter neck, prop up the squash vertically, with the bulb side down. Slice the squash vertically, right down the middle. If slicing the squash this way makes you feel nervous, use the method described in Step 3.
Use a spoon to remove the seeds and string from the bulb. I usually use the spoon to scrape the cavity so that it’s nice and smooth.
Take each quarter of the squash (or half if you are working with smaller squash) and cut them into 3/4-inch slices. Then, cut each slice into 3/4-inch cubes.
Store cut butternut squash in a container for 4 to 5 days. To freeze butternut squash, line large plates or a small sheet pan with parchment paper. Arrange the cut squash on the prepared plates or sheet pan in a single layer. Freeze for a few hours and then transfer to a freezer bag. Frozen butternut squash will keep for several months.
For extra security, lay a towel underneath the cutting board so that the board doesn’t shift as you chop.