Begin by creating a flat, stable surface on the squash so it doesn’t roll around when you try to peel it. Slice off the top and the bottom of the squash to create flat surfaces.
Set the squash on the wide, flat bottom and use a vegetable peeler to peel straight down toward the cutting board. Peel all the way around the squash until all of the peel has been removed and the vibrant squash flesh is visible.
While the squash is still standing up on the base, slice it in half lengthwise from top to bottom. Use a spoon to scoop out the seeds from the center.
To cut the butternut squash into cubes, first cut it into slices horizontally, then cut each slice into cubes. To make this step faster, you can stack two or three slices at a time and then cut them into cubes together.
Simply place the extra cubed butternut squash in a freezer bag and store it in the freezer for up to three months. The frozen cubes can be thawed in the refrigerator overnight before use, dropped right into boiling water from the freezer, or popped right into a hot oven for roasting! Super easy peasy!