How to Cut Butternut Squash
Learn how to cut butternut squash safely with this step-by-step guide. Tips for peeling, halving, seeding, and cubing to make roasting and soups easier!
Servings: 4 servings
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.To freeze, I suggest freezing pieces on a sheet pan and then bagging for freezer storage up to six months.
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
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