How to Peel and Prep a Butternut Squash, Accident-Free

To get started, you'll need a sturdy chef's knife, a Y-peeler, a sharp-edged spoon, a cutting board, and a strainer — oh, and a butternut squash, of course. Be sure to wash the butternut squash. Then begin by slicing off the top of the squash, where the stem stump will be. Create a flat surface by cutting off the bottom, as well.

Peel the squash from top to bottom using the Y-peeler. Many people peel before cutting the squash in half, but I find it's easier to peel the squash when it lies flat on a large, stable surface.

Use a spoon to scoop out the stringy pulp and the seeds. Set aside.

After you've thoroughly scraped the inside of the squash, the center should be smooth, with no stringy pulp whatsoever.

To cube the trickier rounded bottom of the squash, slice it into manageable half-moons, and then slice them at an angle for a rough cube.

Your finished product should look like this. For a simple (and delicious) side dish, toss the cubed squash in olive oil and roast, or simmer into soup. I used mine to make a butternut squash and cheddar bread pudding!