Once it cools down, your squash will be easy to cut or even peel if needed. Honestly ... Depending on the size of your squash ...

Bring 1 inch of water to boil in a large saucepan fitted with a steamer basket. Add peeled and cubed squash in an even layer.

Roast: Heat oven to 425°F. Cut squash to preferred size pieces. Place in roasting pan and drizzle with 1-2 tablespoons olive oil, then add a pinch of salt and pepper. Roast for about 15 minutes or ...

Cut the butternut squash into uniformly-sized ... Add peeled and cubed squash and cook for about 5 minutes (for a small cubes) or until fork tender. Strain and use as directed in your recipe.