You can do this with any whole size butternut squash.
- 1 whole butternut squash
- 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.
Here are some recipes to use this diced squash in: