Cutting and peeling raw butternut squash can be difficult. Be sure to start with a sharp French (chef’s) knife. Cut off the ends and then cut the squash half where the thin end meets with the bulb of the squash. If you meet with resistance, use a thick towel folded over the back of the knife to apply slow, even pressure with the palm of your hand. Peel with a knife or sharp peeler, in downward strokes, then cut the pieces in half lengthwise and scoop out the seeds. Dice the flesh into 1-inch cubes for roasting.