Place the butternut squash on a cutting board. Using a sharp knife, carefully remove any bad spots. Carefully slice off both ends of the squash.
If you want to peel the squash, use a peeler to remove the skin. Note that the peeled squash is slippery. So if you find it difficult to hold onto, you can use a paper towel to dry it off a bit.
Cut the length of the squash in half, separating the part that contains the seeds from the “neck” of the squash.
Use a spoon to remove any seeds from the neck of the squash. Place on the cutting board the flat cut side of the half containing the seeds. Cut this in half. Use a large spoon to remove the seeds.
Decide what size pieces you want to cut: fine dice, small dice, medium dice, large dices, etc. If cutting into fine diced pieces, slice the squash into very thin pieces. Then cut those pieces into long thin sticks. Cut the other direction to make small dices. If making big chunks, cut into roughly ½-inch size long pieces, then cut them into long strips and cut the other direction to make ½-inch squares. Use in your favorite recipes.
