I have tried many times to cut a butternut squash with no success. I have tried putting it in the microwave to soften it, using the biggest knife in my block to attack it, and have given up more than once and headed back to the grocery store for the overpriced pre-cut package of cubes. Last night I found success and thought I would share:
Step 1: Cut the bottom 1/2 inch – inch off the squash for stability purposes.
Step 2: Peel the tough outer layer of the squash down to the bright orange flesh (peeling at this point in the process seems to be a critical step).
Step 3: Cut squash in half.
Step 4: Scoop out seeds and chop as desired for recipe.
I cut my squash into roughly one-inch cubes and spread evenly on cookie sheet, tossed in a some olive oil, a drizzle of honey, dried thyme, salt and pepper and roasted at 425 degrees for about 40 minutes, until some edges were crispy brown. Delicious.