This post may contain affiliate links. Please read our disclosure policy.
Let me show you how to peel butternut squash and then cut it up in three different ways. Butternut squash is all over winter menus – in soups, sheet pan recipes, and cubed in salad bowls – but the heavy, hard-skinned winter squash is a beast to peel and chop. Here’s how I attack it.
Besides being nutty and sweet, butternut squash is loaded with nutrition, bringing fiber, vitamin C, magnesium, potassium, and antioxidants to your plate. Pro tip: the sweetest squash is the one with the most deeply colored skin.
Sizes and uses for different cuts
- Halves/Semi Circles: Stuff squash halves with other ingredients. Use the semi-circle, half-moon shape as a hearty side dish or a main ingredient in a grain bowl.
- Sticks: Sticks are also great when you want the squash to have a big presence on the plate or for baking butternut squash fries!
- Cubes: Cubing squash helps it cook quickly when you are roasting on a sheet pan or steaming or boiling for soup and Butternut Squash Mac and Cheese. Here’s a quick guide to cooking butternut squash cubes in 3 ways.
How to cut butternut squash
Cut into 2-3 manageable parts
- Lay the squash on its side and remove about ½ inch from the top and 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.
Remove/peel the skin
- Stand each piece up on its cut end, 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 all skin is removed.
Scoop out seeds
- Cut the bulbous section in half.
- Remove seeds by scooping with a spoon.
Slice into desired shapes
- Half circles: Cut all peeled squash pieces in half. Turn squash pieces flat cut-side down on the cutting board and slice horizontally into desired widths.
- Sticks: Holding the squash pieces upright, first cut vertically into thin sections. Then holding the sections together, place the squash flat-side down on the cutting board, and slice into sticks.
- Cubes: First cut into sticks as above. Then, slice the sticks crosswise to make cubes.
Recipes with butternut squash
- Creamy Butternut Squash Pasta
- Butternut Squash Noodles
- Butternut Squash Mac and Cheese
- Roasted Butternut Squash Soup
- Baked Butternut Squash Fries
- Butternut Squash Quinoa Salad
- Maple Roasted Butternut Squash
- Cinnamon Roasted Butternut Squash
- Hasselback Butternut Squash
- Butternut Squash Red Lentil Stew
- Mini Butternut Squash Tarts
- Butternut Squash and Spinach Lasagna
Frequently asked questions
In a tightly sealed container, store cut butternut squash in the refrigerator for up to five days. Whole, uncut squash can last up to three months in a cool, dark place.
Definitely! I suggest freezing pieces on a sheet pan and then bagging for freezer storage up to six months.
Absolutely! While butternut squash will not yield as many seeds as a huge Halloween pumpkin, the seeds are just as edible and make a great garnish. Rinse and dry seeds, toss with the oil of your choice, salt, pepper, and spices. Roast at 350°F for 10-15 minutes, checking for doneness.
Following these tips, you, too, can slay the beast that is a whole butternut squash!
More knife skill tutorials:
- How to Cut Tomatoes
- How to Cut an Onion
- How to Cut Garlic
- How to Cut an Avocado
- How to Cut a Head of Lettuce
- How to Cut Cauliflower into Florets
- How to Cut a Green Pepper
- How to Cut Cilantro
- How to Cut Cabbage
If you’ve found this cooking resource for How to Cut Butternut Squash helpful or if you’ve tried any recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience with this technique. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!
How to Cut Butternut Squash
Video
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.)
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Photo Credit: Erin Jensen
