Preparing a butternut squash can be daunting to say the least. Here’s a look at a simple method for how to cut butternut squash that’s quick and straight forward—and yummy ways to cook it!

cutting-butternut-squash

How to Cut Butternut Squash

We love having winter squash around in fall and winter—and I like to use butternut squash in both sweet and savory dishes. It’s inexpensive to buy at the farmer’s market or store, and is packed with Vitamin A and C, as well as fiber.

It’s a nutritious addition to family meals!

I do realize that many grocery stores now sell precut butternut squash, but I find that it can sometimes smell funny (because it might not be the freshest? Not exactly sure!) and it often costs more so I tend to buy them whole most of the time.

TIP: I’m not saying there’s any reason not to buy precut squash, just giving you the simple way to prepare it if you do buy it whole.

whole butternut squash on striped towel

Equipment Needed to Cut Winter Squash

All you need for this method is:

  • Whole butternut squash
  • Sharp knife (I prefer a chef’s knife)
  • Cutting board

TIP: I like to use a very large cutting board to make sure I have plenty of work space.

how to cut butternut squash step by step

Step-by-Step Instructions

Cutting a butternut squash is easy. Here’s a look at how to do it. Scroll down to the bottom of the recipe for the full information.

  1. Start by cutting the long neck from the more round base. (The seeds are all at the bottom, so this streamlines the process.)
  2. Peel the skin off with a vegetable peeler. You may need to do two layers to get to the bright orange flesh.
  3. Cut into rounds of an even thickness.
  4. Cut the rounds across, then across the other way to dice the squash.
  5. Cut rounds of the base and use the knife to trim off the skin. (It’s often a smaller piece so it’s not that easy to use a vegetable peeler.)
  6. Cut around the interior seeds and membrane and dice the remaining squash.

TIP: You can also use a knife to trim off the skin if that seems easier than a vegetable peeler.

roasted butternut squash

Should I put a whole butternut squash into the microwave?

This is definitely something that people do and that you can do if you want to. This could be a good idea if your knives aren’t particularly sharp or if you tend to have a hard time cutting through winter squash.

Can I store chopped butternut squash to use later?

Once you have your diced butternut squash, you can store it in a quart size mason jar with a lid in the fridge for up to 5 days before you cook it.

butternut squash hummus on plate with dippers

How can I use butternut squash?

Here are a few recipes that I like to use butternut squash in.

If you have any questions or feedback on cutting winter squash, I’d love to know so please comment below. I appreciate all feedback!

cutting-butternut-squash

How to Cut Butternut Squash

You can do this with any whole size butternut squash.
5 from 1 vote
Prep Time 10 minutes
Total Time 10 minutes
Author Amy Palanjian
Cuisine American
Course side
Calories 56kcal
Servings 6

Ingredients

  • 1 whole butternut squash

Instructions

  • Start by cutting the long neck from the more round base. (The seeds are all at the bottom, so this streamlines the process.)
  • Peel the skin off with a vegetable peeler. You may need to do two layers to get to the bright orange flesh.
  • Cut into rounds of an even thickness.
  • Cut the rounds across, then across the other way to dice the squash.
  • Cut rounds of the base and use the knife to trim off the skin. (It’s often a smaller piece so it’s not that easy to use a vegetable peeler.)
  • Cut around the interior seeds and membrane and dice the remaining squash.
  • Once you have your diced butternut squash, you can store it in a quart size mason jar with a lid in the fridge for up to 5 days before you cook it.
  • A whole squash usually makes 4-6 cups of diced squash, though it will vary depending on the size of the squash you have.

Nutrition

Calories: 56kcal, Carbohydrates: 15g, Protein: 1g, Fat: 1g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 5mg, Potassium: 440mg, Fiber: 3g, Sugar: 3g, Vitamin A: 13288IU, Vitamin C: 26mg, Calcium: 60mg, Iron: 1mg
Tried this recipe?Rate in the comments and tag @yummytoddlerfood on IG!

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Comments

  1. This is what I was looking for thank you so many authors for sharing such a helpful guide with use. Such a sleek and responsive blog thanks a lot again keep sharing.