Cutting hard winter squash can be difficult and if you are like me, even dangerous. I have found that by cutting both ends off first and standing the squash on the flat end you get a level surface that allows you to cut the squash down the center much easier.

Once cut in half, scoop out the seeds, lay flat and cut slices about 1 inch thick.

You can then peel the squash by cutting along the outer shell and thenĀ cube the inside flesh for cooking in the preferred method.

I showed a carnival squash here but this works for any variety. For butternut, cut the ends and then cut again where the neck starts to widen at the bottomĀ before cutting in half. Procede with the remaining steps as directed.

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