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The trick is to break the squash down into workable pieces. Also, rather than trying to push your knife straight down through the squash, use a slicing motion and exert force down and forward at the same time. If necessary, you can lift your knife out of the squash, reposition, and slice again.

Lay the squash flat on your cutting board and hold it firmly at the top of the stem-end. With your other hand, cut the squash in half through the "neck" right above where the bottom begins to bulge out. If the neck is particularly long, cut it in half again.

Now peel one section at a time with vegetable peeler or sharp paring knife. Hold the piece of squash firmly in one hand while peeling with the other, as you would a potato.

It helps if you catch the lip of the squash's cut edge with your peeler as you pull straight down. If the squash is particularly large, it might be easier to work from the top edge to the middle, and then flip the piece over and repeat for the other side (as in the picture below).

Once all your pieces of squash are peeled, slice them down the middle and scoop out the seeds.

Lay the squash against the cutting board so the flat "middle" is against the board. Cut the squash into half-moons, then the half-moons into sticks, and finally the sticks into cubes.

Repeat with the remaining sections of squash, and you're ready to roll!

Anyone else have a favorite trick for cutting apart a butternut squash?

Related: Good Question: Is it Possible to Sharpen a Vegetable Peeler?

(Images: Emma Christensen for the Kitchn)