How to Cut Butternut Squash
Learn how to cut butternut squash with this simple guide! Butternut squash is a delicious and versatile ingredient, perfect for soups, stews, roasting or adding to salads. Follow these easy steps to safely cut it into cubes, slices or halves, so you can enjoy it in all your favorite recipes.
Once you learn how to cut butternut squash with the right method, it’s a breeze! This step-by-step guide will help you navigate its tough skin and dense texture, transforming it into perfectly prepped pieces for your favorite recipes. Whether you’re roasting it, pureeing it for soup, or adding it to casseroles, learning how to peel and cut butternut squash safely and efficiently is a game-changer in the kitchen. Let’s get started!
What you’ll need
To make cutting butternut squash as easy and safe as possible, you’ll need a few essential tools and the vegetable itself!
Tools
- Sharp Chef’s Knife: A sturdy, sharp knife is crucial for cutting through the tough exterior of the squash. This is the knife I like to use.
- Cutting Board: A large, non-slip cutting board ensures stability and safety while cutting. This wooden cutting board is great!
- Vegetable Peeler: A good-quality peeler will help remove the thick skin with ease. This Y-peeler works best for squash. However, if you do not have a peeler, you can halve the squash horizontally, place the cut side down on a flat surface, and then use a knife to vertically slice off the peel.
- Spoon: Use this to scoop out the seeds from the cavity of the squash.
- Kitchen Towel (Optional): Placing this under the cutting board adds extra grip and stability.
Ingredients
- Butternut Squash: Select one with smooth, unblemished skin for the best results. See more information about choosing a butternut squash in the FAQ section.
Guide for cutting butternut squash
While its tough skin and unique shape can make butternut squash seem intimidating to cut, breaking it down is easier than you think with the right approach and tools. Here’s an easy step-by-step tutorial:
Wash the squash: It’s a good idea to start off by rinsing the outside of the squash under cold water to remove any dirt.
Cut off the ends: Slice off the top stem part and bottom of the squash to create flat surfaces.
Peel the squash: Use a sharp vegetable peeler to peel the skin from top to bottom. Be sure to remove all of the tough skin.
Slice the squash in half both ways: Place the squash on the cutting board and cut it in the middle, then cut each half lengthwise.
Scoop out the seeds: Use a spoon or ice cream scoop to scoop out the seeds and stringy fibers from the center of each half.
Cut into slices: Lay each half flat-side down and slice it into 1-inch thick pieces. Then, if you want cubes, cut the slices into 1/2 to 1-inch cubes. See an alternative way in the next step.
Cut into cubes: Stack a few slices at a time, then cut them into 1-inch wide strips. Finally, dice across the strips to create 1-inch cubes.
Helpful tips
Following these tips will make the process of cutting a butternut squash smooth and reduce the chances of accidents while working with this hearty winter squash!
- Microwave the Squash (Optional): For easier cutting, microwave the whole squash for 2-3 minutes. This softens the butternut squash skin slightly, making it easier to peel and slice.
- Use a Sharp Knife: A dull knife is more dangerous, as it can slip. A sharp chef’s knife or heavy-duty blade is best for the tough skin and dense flesh.
- Cut in Sections: Slice the squash into manageable parts—separating the neck (solid part) from the bulb (seeded part) makes peeling and chopping easier.
- Keep Hands Dry: Dry hands prevent slipping when handling the squash or knife.
- Work Slowly: Apply steady pressure while cutting rather than forcing the knife through.
Frequently asked questions
When shopping for a ripe butternut squash, look for one that is darker beige and smooth with unblemished skin. It should also feel heavy for its size. If you give the squash a knock, it should sound hollow inside. Avoid squash with soft spots or mold. Once you cut it open, it should be bright orange inside.
If roasting or using as a puree, you can cook it with the skin on and scoop out the flesh afterward. For diced or cubed squash, peeling is recommended for better texture and flavor.
For a medium 2-pound butternut squash, it will yield approximately 5-6 cups of butternut squash cubes. It’s perfect for roasting, sautéing, adding to soups and salads and more!
Once the squash is cut into 1-inch cubes, place them on a baking sheet lined with parchment paper.
Drizzle with olive oil, then sprinkle with salt, pepper and any desired seasonings. Toss to coat evenly. Spread the cubes into an even layer on the baking sheet, ensuring they aren’t overcrowded. This helps them roast rather than steam. Bake in the oven for 25–30 minutes at 400ºF, flipping halfway through. The squash should be tender and golden brown on the edges.
Storage recommendations
Here’s how to store butternut squash, whether whole, cut, or cooked:
Whole Butternut Squash
- Storage Location: Keep in a cool, dark, and dry place (like a pantry or cellar) with good ventilation.
- Shelf Life: Whole butternut squash can last 1-3 months if stored properly. Avoid storing it in the fridge, as the moisture can cause it to spoil faster.
Peeled and Cut Butternut Squash
- Storage Method: Place the cut pieces in an airtight container or resealable plastic bag.
- Shelf Life: Store in the refrigerator for up to 4-5 days.
- Freezing Option: If you’re not using it right away, place cubes in a freezer bag or container. They will keep in the freezer for up to 3 months. Be sure to label the bag with the date!
Cooked Butternut Squash
- Storage Method: Allow the cooked squash to cool completely, then transfer it to an airtight container.
- Shelf Life: Store in the refrigerator for 3-5 days or freeze for up to 3 months.
Butternut squash recipes
- Butternut Squash Chili
- Butternut Squash Salad
- Air Fryer Butternut Squash
- Panera Bread Butternut Squash Soup
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How to Cut Butternut Squash
Ingredients
- 1 medium butternut squash
Instructions
- Rinse the outside of the squash under cold water to remove any dirt.
- Slice off both the top and bottom of the squash to create flat surfaces.
- Use a sharp vegetable peeler to peel the skin from top to bottom. Be sure to remove all of the tough skin.
- Place the squash on the cutting board and cut in half lengthwise.
- Use a spoon to scoop out the seeds and stringy fibers from the center of each half.
- Lay each half flat-side down and slice it into 1-inch thick pieces.
- Stack a few slices at a time, then cut them into 1-inch wide strips. Finally, cut across the strips to create 1-inch cubes. If desired, you can make the cubes smaller and cut them into 1/2-inch or 3/4-inch cubes.
- Once it is cut, you can either cook the squash immediately or store for later.
Notes
Did you make this recipe?
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Super easy to follow guide for perfect butternut squash!