BY Amy dong
pENNE PASTA | FRESH BUTTERNUT SQUASH | OLIVE OIL | ONION | GARLIC | SALT | gROUND PEPPER | COOKED CHICKEN | CHICKEN BROTH | SPINACH | PARMESAN CHEESE
HOW TO CUT BUTTERNUT SQUASH
1. Cut off both ends of whole squash, and discard end pieces. 2. Divide the thinner “neck” from the base of the squash by cutting straight through. 3. Slice each half of the squash in half again, horizontally. At this point, your squash should be quartered. 4. Remove seeds and pulp from the seed cavity of the base. 5. Depending on the size of desired cubes, cut each quarter of squash horizontally into slices, turn the slices 45 degrees, and slice them again in the opposite direction.