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.

Peeled butternut squash being sliced into rounds.

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.
  2. With a serrated vegetable peeler, peel the skin.
    Peeling butternut squash with a vegetable peeler.
  3. 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.
  4. 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.
    Scooping seeds out of half a peeled butternut squash.
  5. Cut all large pieces of squash into rounds.
    Peeled butternut squash being sliced into rounds.
  6. Cut the rounds into cubes for roasting.
    Peeled butternut squash diced into cubes.

Recipe tips and variations:

  • 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.
  • To roast it whole: Well, in half. If you’re making mashed or puréed squash, peel the squash, cut it in half, and remove the seeds. Then 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).

More tasty vegetable recipes:

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.
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Print Pin Rate
Course: Side Dish
Cuisine: American
Cook Time: 10 minutes
Total Time: 10 minutes
Servings: 4 servings
Calories: 102kcal
Author: Meggan Hill

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.
  • 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 all large pieces of squash into 1-1/2 inch cubes.

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. To roast it whole: Well, in half. If you're making mashed or puréed squash, peel the squash, cut it in half, and remove the seeds. Then 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).

Nutrition

Calories: 102kcal | Carbohydrates: 27g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 9mg | Potassium: 798mg | Fiber: 5g | Sugar: 5g | Vitamin A: 24108IU | Vitamin C: 48mg | Calcium: 109mg | Iron: 2mg
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  1. KimS

    Thanks for this. Btw, microwaving your butternut squash for a minute or two really makes peeling easier!

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