1. Remove the ends. Place your squash on its side and slice off both ends. The safest way to slice into a butternut squash is to stabilize it with your non-dominate hand using the claw (see above) and make an initial cut into the squash to penetrate the skin. Do this with as little pressure as possible — you're not trying to hack though the whole vegetable at this point. Once the knife has made its way through the skin and no longer poses a threat to slip, you can lean heavily into it to complete your cut.
2. Peel. I like to peel my squash at this point. Place the squash on its side and run your peeler along its length. You can peel the length of the squash in long strokes or you can peel it half way up the sides and then turn it and peel the other half.
3. Cut the squash in half at the neck. The neck of the squash and the body will be dealt with slightly differently, so cut the squash where it looks like the neck ends and the body begins to curve out.
4. To cut the neck end. Cut the squash into rings as thick as you want your cubes to be. In other words, if your recipe calls for 1-inch cubes, cut the squash into 1-inch rings. Slice the rings into long rectangles and then into cubes. A few of the end pieces will be more triangular in shape, but that can't be avoided and is actually just fine!
5. To cut the body. Cut the body in half lengthwise, exposing the seeds. Using a spoon, scrape out the seeds and any stringy bits. (Save the seeds if you have ambitions to roast them.) Slice each half into strips and each strip into cubes.