Butternut squash is a peach colored, winter vegetable that is loaded with nutritional value such as Vitamin A, Vitamin C, beta carotene and fiber. In addition to its high nutrients, it is also low in calories, making it a great option for dieters. The size of the squash varies from 1 to 4 pounds. However, the smaller the vegetable, the sweeter the taste is. It can either be prepared as a component in a recipe or served alone as a side dish.
Lay the squash down on its side and cut off the top and bottom ends. This will help in forming a sturdy bottom and an even top when slicing the vegetable in half.
Stand the squash upright and cut it in half, lengthwise, working the knife downward through the flesh and the seeds.
Remove the seeds that are located in the bulb part of the squash. Use a sturdy spoon when removing the seeds and the pulp that is around them.
Peel the squash by standing it upright. Remove the peel with a vegetable peeler, moving it in a downward motion.
Prepare the butternut squash by either baking, roasting, steaming or sauteing it, according to the recipe directions.