Cut the necks of the butternut squash from the bulbs and trim off the stem ends. Peel the butternut squash and, very carefully, with a very sharp knife, slice the necks into 1/2” (1.3 cm) thick planks. You want to count two steaks per person thus the number of squash you will need will depend on how many half inch steaks you can get from the squash. What I’m trying to say is…look for squash with big necks! Save the off cuts (and the bulbs) for soup or a Butternut Squash Hummus.