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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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Cook Time 10 minutes
Total Time 10 minutes
Course Side Dish
Cuisine American
Servings 6 servings (1 cup each)
Calories 102 kcal

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.
  • of the squash in half to reveal the seeds. Scoop these out with a spoon and discard, or reserve for another use. Cut the round half into thick slices.
  • Cut the oblong half into thick slices too, then cut all thick slices of squash into pieces.

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. Roast the halves: If you’re making mashed or puréed squash, cut the squash in half, 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).
  6. Yield: One 2-pound butternut squash will yield about 6 cups raw diced squash (when roasted, you'll have about 4 cups).

Nutrition

Serving: 1cupCalories: 102kcalCarbohydrates: 27gProtein: 2gFat: 1gSaturated Fat: 1gSodium: 9mgPotassium: 798mgFiber: 5gSugar: 5gVitamin A: 24108IUVitamin C: 48mgCalcium: 109mgIron: 2mg
Keyword butternut squash, squash
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