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Here’s everything you need to know about peeling and cutting Butternut Squash, a versatile vegetable perfect for dinner or your holiday menu.

Peeled butternut squash being sliced into rounds.
Table of Contents
  1. Tutorial notes
  2. Step-by-step instructions
  3. How to Cut Butternut Squash Recipe

Tutorial notes

  • Seasonality: You can find butternut squash year-round, but it’s best in early fall through winter.
  • Buying: Choose a butternut squash that is firm to the touch and doesn’t have any soft spots (a dark spot from where it was resting in a field is fine). It should feel heavy for its size.
  • Storage: Do not refrigerate whole butternut squash. Store it in a cool, dark place (like you would potatoes). it will keep for up to a month. Peeled butternut squash can be store covered in the refrigerator for up to 5 days.
  • Uniform size: When cutting squash, make sure that the pieces are all about the same size, so they cook evenly. If you plan to roast the butternut squash, aim for bite-sized 1 1/2-inch pieces.
  • Roast the halves: If you’re making mashed or puréed squash, cut the squash in half, rub the sides with olive oil, season with salt and pepper, and roast cut-side down for 45 minutes to 1 hour. For more information, see my tutorial on How to Cook Spaghetti Squash (it works the same way).
  • Yield: One 2-pound butternut squash will yield about 6 cups raw diced squash (when roasted, you’ll have about 4 cups).

Step-by-step instructions

  1. Squarely cut the bottom and top off of the squash. For stability, you want the squash to be flat on both ends.
The end being trimmed off a butternut squash.
  1. With a serrated vegetable peeler, peel the skin. Make sure to peel any green lines away that you find under the skin.
Peeling butternut squash with a vegetable peeler.
  1. Cut the squash in half, right where the squash begins to flare out. You’ll be left with one oblong half and one round half.
Peeled butternut squash being cut in half.
  1. Cut the round half of the squash in half to reveal the seeds. Scoop these out with a spoon and discard, or reserve for another use. Cut the round half into thick slices.
Scooping seeds out of half a peeled butternut squash.
  1. Cut the oblong half into thick slices, too.
Peeled butternut squash being sliced into rounds.
  1. Cut all thick slices of squash into pieces.
Peeled butternut squash diced into cubes.

Roasted Butternut Squash

Oven-roasted Butternut Squash makes a delicious side dish any night of the week (or on your holiday table!) or toss into salads for a healthy lunch.

45 minutes
View Recipe

Delicious roasted vegetables

Peeled butternut squash being sliced into rounds.

How to Cut Butternut Squash

Here's everything you need to know about peeling and cutting Butternut Squash, a versatile vegetable perfect for dinner or your holiday menu.
5 from 3 votes
Cook Time 10 mins
Total Time 10 mins
Servings 6 servings (1 cup each)
Course Side Dish
Cuisine American
Calories 102

Ingredients 

  • 2 pounds butternut squash (1 large)

Instructions 

  • Squarely cut the bottom and top off of the squash. For stability, you want the squash to be flat on both ends.
  • With a serrated vegetable peeler, peel the skin. Make sure to peel any green lines away that you find under the skin.
  • Cut the squash in half, right where the squash begins to flare out. You'll be left with one oblong half and one round half.
  • of the squash in half to reveal the seeds. Scoop these out with a spoon and discard, or reserve for another use. Cut the round half into thick slices.
  • Cut the oblong half into thick slices too, then cut all thick slices of squash into pieces.

Notes

  1. Seasonality: You can find butternut squash year-round, but it’s best in early fall through winter.
  2. Buying: Choose a butternut squash that is firm to the touch and doesn’t have any soft spots (a dark spot from where it was resting in a field is fine). It should feel heavy for its size.
  3. Storage: Do not refrigerate whole butternut squash. Store it in a cool, dark place (like you would potatoes). it will keep for up to a month. Peeled butternut squash can be store covered in the refrigerator for up to 5 days.
  4. Uniform size: When cutting squash, make sure that the pieces are all about the same size, so they cook evenly. If you plan to roast the butternut squash, aim for bite-sized 1 1/2-inch pieces.
  5. Roast the halves: If you’re making mashed or puréed squash, cut the squash in half, rub the sides with olive oil, season with salt and pepper, and roast cut-side down for 45 minutes to 1 hour. For more information, see my tutorial on How to Cook Spaghetti Squash (it works the same way).
  6. Yield: One 2-pound butternut squash will yield about 6 cups raw diced squash (when roasted, you’ll have about 4 cups).

Nutrition

Serving: 1cupCalories: 102kcalCarbohydrates: 27gProtein: 2gFat: 1gSaturated Fat: 1gSodium: 9mgPotassium: 798mgFiber: 5gSugar: 5gVitamin A: 24108IUVitamin C: 48mgCalcium: 109mgIron: 2mg
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Executive Chef and CEO at | Website | + posts

Meggan Hill is the Executive Chef and CEO of Culinary Hill, a popular digital publication in the food space. She loves to combine her Midwestern food memories with her culinary school education to create her own delicious take on modern family fare. Millions of readers visit Culinary Hill each month for meticulously-tested recipes as well as skills and tricks for ingredient prep, cooking ahead, menu planning, and entertaining. She graduated from the University of Wisconsin-Madison and the iCUE Culinary Arts program at College of the Canyons.

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