Gather the equipment and a squash. The knife should have a wide blade and the cutting board should be at least twice as long and wide as the squash.
Peel the squash with a peeler, preferably one with a Y-shape, holding the squash in one hand, and peeling with the other. Pile up the peels in a relatively neat mound to keep things from getting too slippery on the board. Keep your fingers away from the peeler blade.
Lay the squash on the board and slice off the bulb by pressing the knife straight down to sever the bulb from the neck. Do not saw back and forth.
Scoop out the seeds and squash strings using an ice cream scoop or sturdy spoon.
Slice the bulb into even-size pieces. Slice the neck into slabs, then sticks, then crosswise into cubes and cook as desired.
Roasting: Drizzle with oil, sprinkle with salt and pepper and roast in a preheated 450 F oven until tender when poked with a knife and browned in spots.
Steaming: Steam in a steamer basket until tender in the center.
Spiralizing: Butternut necks make really good spiraled noodles that can be eaten instead of pasta.