Clearly, you need better knives in your kitchen if you're going to claim defeat at the hands of a gourd.

You need to get a really good set of Henkel Knives. It will change your life.

Soften the butternut squash by popping it in the microwave for 10 minutes. It will make cutting it much easier.

Lastly, Gourmet Garage sells cut up butternut squash.

I guess but my knives are pretty good, I think, and I sharpened them before attempting to cut the squash.

Basically, I'm never buying uncut squash again. I just don't need anything that challenging.

Karol, солнце, you DON'T peel or cut raw butternut squash. You bake it in the oven, wrapped in alum. foil, and then you can manage it.

You can also cut it in half and microwave it briefly, if you're in a rush.

And, yes, high-quality knives are hugely important.

Those "knife sharpeners" will only get you so far; bring it to a professional.

You can chop up the squash into cubes (don't peel), steam it mixed with lets say zucchini or other veggies you might want to put tomato sauce over it perhaps add garlic. Side dish with fish or meat.

You can buy a passable butternut squash soup at Trader Joe's, gussie it up, and pass it off as yours.

chsw

I second the comments about Henckels knives and baking a squash before trying to cut it up. We received a Henckels knife as a wedding gift 18 years ago, and it's still going strong. It's never needed sharpening.

Baked acorn squash can be quite tasty, too, and in season it's very inexpensive.

Good butternut squash is equivalent to heaven. Let me recap: Butternut Squash = Heaven.

Now, as already told to you by quicker commenters, heaven can sometimes be wrapped in hellish skin. GET PRE-CUT SQUASH!

So let it be written, so let it be done.

I "third" and "fourth" those who recommend that next time you bake the squash first. You will be amazed at how easily the skin peels off. I make homemade pumpkin pies from scratch and do the same thing - wash and quarter it, then put in a baking dish in the oven for 30-45 minutes. Turn it over 1/2 way through so the edible part doesn't get too dry. Good luck and bon appetit!