Let’s start by gathering what we need.

A sharp vegetable peeler: One that feels comfortable in your hand.

A sturdy chef’s knife: This is vital for cutting through the tough skin.

A large cutting board: To provide a stable surface.

A spoon: For scooping, particularly for seeding.

A towel: Optional. It can keep the cutting board steady.

First, wash the butternut squash under cold water to remove any dirt and pesticides. Once clean, use a chef’s knife to cut off both ends of the squash. This gives you a flat surface to stabilize it while peeling and cutting.

Using the vegetable peeler, start from the top and work your way down. Apply firm pressure, but be careful—those peeler blades can be sharp! If you find it tough, I’ve found that if you peel just two or three strips and then rotate the squash, it can be easier.

Position the squash upright on your cutting board. Carefully use the chef’s knife to slice it down the middle lengthwise. It may take some elbow grease, so go slow and steady.

Using a spoon, scrape out the seeds and fibrous strands from each half. That flesh is perfect for roasting, so try not to waste any!

Finally, place each half flat-side down on the cutting board for stability. From here, you can slice it into cubes, wedges, or whatever shape your recipe calls for. I recommend cutting the squash into half-inch slices for even cooking time.

Once you have everything cut, you can toss it in olive oil, season with salt and pepper, and roast at 400°F for about 25-30 minutes until golden brown and tender.