I have recently discovered that I really like butternut squash. But since I had never cooked with it before, I wasn’t sure how to chop it up. Luckily, the “Gourmet Quick Kitchen” special edition had instructions.

First, try to find a butternut squash with a long neck that seems heavy for its size.

Cut the neck off the bulbous part at the bottom.

Slice the neck into thick rounds — 1 1/2 to 2 inches thick.

Put each flat round on the cutting board and cut the skin off, rotating as you go.

You can go ahead and chop the rounds into small pieces now, or wait until after you do the bulbous part.

Now place the bulbous part on the cutting board and cut it in half lengthwise. Then scoop the seeds out with a spoon (you can roast them later if you’d like).

Cut the halves crosswise into 1 1/2 to 2 inch sections, then carefully cut off the skin with the knife. Finish by cutting the squash into small pieces.