Lay the squash onto its side. Cut the stem end off.

Turn the squash and cut the other end off.

Cut the squash in half just where the neck begins to flare into the round section.

Turn the rounded section onto the large cut end. Starting at the top, follow the natural curve of the squash and remove a section of the peel.

Continue around the squash, turning and peeling it until it is completely clean.

Stand the neck of the squash onto the flat surface. Repeat the peeling procedure to clean away all of the peel.

Begin cutting planks from the neck of the squash.

Equally spacing the planks will ensure an equal sized dice.

Cut the round section of the squash into planks as well.

Cut straight through the seeds. You will clean these after the planks are cut.

With a large kitchen spoon, clean the seeds and strings from the cut sections.

Cut the rounded pieces into squared batons as best you can.

Cut the planks from the neck into squared batons as well.

Go back over the batons making equally spaced cuts to form cubes. Cutting equal pieces will ensure uniform cooking.