generously with salt and pepper. Per serving: 80 calories, 2 grams fat, 4 milligrams cholesterol. NOTE: Butternut squash can be diffucult to cut, because the pulp is very firm and the outer skin is slightly tough, so work carefully. Cut the squash in half crosswise at the base of the large neck. Then carefully cut in half lengthwise. Scoop out any seeds in the cavity and slice the halves into 3 cm lengths crosswise. Peel the skin from each piece and continue with recipe.