The skin on many winter squash–particularly butternut–is tough and intimidating to remove. Make sure you have a very sharp, preferably flat-faced, peeler. Peel the skins off the vegetable so all you see is the bright orange flesh. With a large chef’s knife, cut off the top and bottom. Halve the squash again widthwise into two parts—one will be the skinnier top area, the other will be fatter and contain the seeded interior. The top of the squash can be diced. Stand the bottom half upright and halve it lengthwise. With a spoon, removed the seeds and pulpy interior. Then prepare as directed.