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. Step-by-step 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. 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 rounds. Cut the rounds into cubes for roasting. 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: Roasted broccoli with lemon and Parmesan Roasted cauliflower Spaghetti squash with meat sauce Roasted green beans 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. 0 from 0 votes Print Pin Rate Course: Side DishCuisine: American Cook Time: 10 minutesTotal Time: 10 minutes Servings: 4 servings Calories: 102kcal Author: Meggan Hill Ingredients2 pounds butternut squash ( 1 large)2 pounds butternut squash ( 1 large) InstructionsSquarely 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. NotesSeasonality: 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). NutritionCalories: 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 Tried this Recipe? Pin it for Later!Mention @CulinaryHill or tag #CulinaryHill!