Butternut squash is beloved for its sweet, creamy flesh, but it can be hard to prepare. The traditional method involves slicing off the ends and going to town with a vegetable peeler. But it can take a while to get through the tough flesh, and the process can leave your fingers covered in sticky residue, or even cause an allergic reaction.
This is why so many recipes suggest using bags of pre-cut squash, or cooking it whole and scooping out the flesh. But sometimes you want to avoid the expense (and the packaging, and the who-knows-how-long-since-it-was-cut questions), but still make those delicious roasted chunks. So what do you do? The solution is to stop treating the squash like a tuber and start thinking of it like a melon.