Chopping a Butternut Squash

My favourite squash - the butternut squash can be tricky to chop up. It's smooth form yet tough consistency requires a good technique.

I've perfected my method for chopping this squash with as little fuss and waste as possible.

Although less bulbous than other members of the squash family, the seed section of the butternut is rounder and requires a different method for chopping than the rest.

I tend to think of the squash as having two parts: the neck and the round - and that's how I'll refer to them.

1. Chop the top and end off of the squash to discard;
2. At the point that the squash starts to round out, cut the round away from the neck;
3. Cut the round in half.

The best part of the butternut squash, the neck, is the meatiest. To peel and chop this section:

1. Place the neck on its end on the cutting board;
2. Using a large, sharp knife, slice down the edge of the squash, cutting away just the peel;
3. Once the entire neck is peeled; place the squash on its side;
4. Slice the neck into inch-wide "steaks" (you can stop before the next step and grill these as is);
5. Stack the steaks 3-4 high and chop into quarters.

The round takes a bit more time, but is no harder to accomplish.

1. Remove the seeds from the round using a metal spoon;
2. Chop the round into inch wide slices with a large knife;
3. Switch to a small knife and peel the rind from each of the small slices;
4. Chop the slices.

Add the chopped butternut squash to any of your favourite recipes!