How to Cut Butternut Squash
Follow my step-by-step method for how to cut butternut squash three different ways for roasting and salads. Learn easy practical knife skills
Servings 4 servings
Calories 84kcal
Equipment
Ingredients
- 1 Butternut Squash
Instructions
- Lay the squash on its side, remove about ½ inch from the top and the bottom
- Cut the squash just above the bulbous section that contains the seeds.
- If the neck is extra-long, cut in half again across its hemisphere.
- Stand each piece up on its cut end, and using a sharp knife, carefully peel a thin layer of the skin off from the top to the bottom. Repeat all the way around until cleaned
- Cut the bulbous section in half and remove seeds by scooping with a spoon.
- Cut the squash into desired shapes and sizes (cubed, circles, half circles, etc.)
Video
Notes
Storage: Store any cut butternut squash in a tightly sealed container in the refrigerator for up to five days. Whole, uncut squash can last up to three months in a cool, dark place.
Nutrition
Calories: 84kcal | Carbohydrates: 22g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 8mg | Potassium: 660mg | Fiber: 4g | Sugar: 4g | Vitamin A: 19931IU | Vitamin C: 39mg | Calcium: 90mg | Iron: 1mg