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CUTTING BUTTERNUT SQUASH

1. After peeling squash and trimming off top and bottom, halve squash where narrow neck and curved bottom meet using chef’s knife. Cut neck of squash into evenly sized planks according to recipe.

2. Cut planks into evenly sized pieces according to recipe.

3. Cut base in half lengthwise and scoop out and discard seeds and fibers, then slice each base half into evenly sized lengths according to recipe.

4. Cut lengths into evenly sized pieces according to recipe.