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.

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

Ingredients You Need

All you need for this method is:

  • Whole butternut squash: Look for one that’s heavy for its size and has a smooth skin.
  • Sharp knife: I prefer a chef’s knife, which is heavy and sharp enough to cut through the hard winter squash.
  • Cutting board: I like to use a very large cutting board to make sure I have plenty of work space.

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.

how to cut butternut squash step by step
  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.

butternut squash hummus on plate with dippers

Recipes for Cubed Butternut Squash

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

Mashed Butternut Squash
Serve these plain or add one of the seasoning suggestions below—mashed butternut squash is very versatile!
Get the recipe
mashed butternut squash in white bowl
Butternut Squash Baby Food Puree
You can make this puree to feed to a baby or toddler, or as a simple side dish for the whole family to share.
Get the recipe
Butternut squash baby food in three glass jars.
Easy Butternut Squash Hummus
You can use canned squash or whole squash that you’ve roasted and pureed.
Get the recipe
butternut squash hummus on plate with cucumbers
5-Ingredient Butternut Squash Mac and Cheese
Use your family’s favorite shape and type of pasta in this recipe. (We like elbows or mini shells!)
Get the recipe
butternut-squash-mac-and-cheese-with-shell-pasta
Butternut Squash Muffins
These moist muffins are great on their own or topped with butter, honey, or apple butter. Try them for breakfast, snack, or as a side for dinner.
Get the recipe
butternut-squash-muffins-on-wire-rack
Shortcut Butternut Squash Risotto
You can cook the rice ahead of time and do Step 1 ahead. Or make the whole dish ahead and warm to serve when needed.
Get the recipe
butternut-squash-risotto-in-white-bowls
Butternut Squash Oatmeal
This makes a nice size portion for a child, though it may be too much or not enough for your child depending on their hunger. Adjust as needed for them!
Get the recipe
butternut squash oatmeal in blue bowls
Easy Chili Mac (with Extra Veggies)
You can use precut butternut squash or sweet potato and shredded carrots to cut down on the prep time if desired. This isn’t super saucy, but you can increase the liquid if desired. See the Notes for details.
Get the recipe
chili-mac-in-white-and-stainless-bowl
Quick Butternut Squash Pasta with Sausage
This easy skillet dinner is super cozy and super versatile. You can use freshly diced butternut squash or precut squash from the store and frozen peas or broccoli according to what you have or prefer. See the Notes for vegetarian options.
Get the recipe
butternut-squash-pasta-in-white-bowl-and-teal-bowls

How to Store

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.

Best Tips for Success

  • Use a sharp knife to trim off the stem and base, and a vegetable peeler to remove the skin.
  • Discard the interior seeds.
  • 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.

Related Recipes


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

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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!

This post was first published September 2020.

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