Wash the butternut squash thoroughly
Cut off both ends
Peel the squash with a vegetable peeler (optional)
Cut the squash in half lengthwise
Scoop out seeds and stringy pulp with a spoon
Cut each half into manageable slices (halves into quarters, then into strips, as needed)
Cut strips into cubes (aim for even sizes for consistent cooking)
For rings: slice the squash into 1/4–1/2 inch rounds after peeling and halving