Start by cutting the long neck from the more round base. (The seeds are all at the bottom, so this streamlines the process.)

Peel the skin off with a vegetable peeler. You may need to do two layers to get to the bright orange flesh.

Cut into rounds of an even thickness.

Cut the rounds across, then across the other way to dice the squash.

Cut rounds of the base and use the knife to trim off the skin. (It’s often a smaller piece so it’s not that easy to use a vegetable peeler.)

Cut around the interior seeds and membrane and dice the remaining squash.

Once you have your diced butternut squash, you can store it in a quart size mason jar with a lid in the fridge for up to 5 days before you cook it.

A whole squash usually makes 4-6 cups of diced squash, though it will vary depending on the size of the squash you have.