Look for butternut squash that feels heavy for its size.
Avoid squash with cuts, bruises, or soft spots.
Whole, uncut squash can be stored at room temperature up to 1 month before using.
Place the squash on its side on a cutting board.
Using a sharp chef’s knife or large serrated knife, cut a thin slice off each end of the squash.
Cut the slimmer “neck” of the squash from the wider bulb end.
Using a vegetable peeler, remove peel from each piece of butternut squash.
Cut the bulb in half to reveal the seeds.
With a spoon, scoop and scrape out seeds and any stringy flesh.
Cut into wedges or cubes as needed for your recipe.
Bonus: Rinse the seeds and roast just like pumpkin seeds for a crunchy snack!
Now that you know how to prepare a butternut squash, try making these recipes: