Learn How to Cut Butternut Squash safely with this easy tutorial. Follow the step-by-step instructions and learn how to buy, peel, cube, cook, and store this golden squash.
Use up cubed squash in butternut squash soup and so much more!
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Butternut squash is such an iconic fall and winter vegetable. It's hearty, nutritious, and delicious, and it stores for months, which means it's easy to have on hand any time of year for a quick meal.
Since I add it to so many of our weeknight dinners during the cooler months, I like to think that I have mastered how to cut up a butternut squash - in a safe, efficient, and easy way!
No more hassle or trying to figure out how to peel and cut butternut squash at home. This ultimate guide will teach you all there is to know about this gorgeous orange vegetable.
How to Buy Butternut Squash
Butternut squash is in peak season from early fall to winter, but it stores for a long time, so it's easy to use all year long. While shopping for squash at the grocery store or farmers market, there are a few key details you want to pay attention to, including:
- Sturdy skin: look for skin that is matte (rather than shiny) with no cuts or bruises.
- Hard rind: the rind should be hard, firm, and taut.
- Heavy for its size: pick up the squash and choose the one that feels the heaviest for its size.
- No green patches: search for a squash that is beige all over (the darker the better) with no green patches or discoloration.
How to Cut a Butternut Squash
Cutting butternut squash can be tricky, and sometimes intimidating, especially if this is a new ingredient you are just starting to work with. Here's how I like to do it:
How to Peel Butternut Squash
Peel Squash: Holding the squash with your non-dominant hand, peel the skin off the squash using a vegetable peeler (Pic 1). Discard the peel.
Pro Tip: How to Soften Butternut Squash Skin: If you would like to soften butternut squash skin before peeling, poke a few holes all over the surface with a fork or paring knife, then pop it in the microwave for 2 minutes. You can then proceed with peeling.
Trim the ends: Lay the peeled butternut squash on a cutting board. Using a sharp knife cut the ends off (Pic 2).
Cut in half: Stand the butternut squash curvy side down. Slice it in half down the center (Pic 3).
Scoop the seeds: Use a spoon to scoop out the seeds and pulp (Pic 4).
Cut in slices, then chop: Cut each squash half in quarters creating a total of 4 slices per half. Now lay the slices flat on the cutting board and chop them into bite-sized pieces (Pics 5 & 6).
Use or store: Use immediately or store in an airtight container for up to 3 days.
How to Cook
Most recipes will call for cubed butternut squash, while others may require a puree or mash. Here are the best ways to cook at home:
Diced or Cubed Butternut Squash
Baked: Season and bake in a 350°F oven until the squash is tender, about 45-50 minutes, depending on the size of the cubes.
Roasted: Roast in a 425°F oven until the squash is tender with caramelized, crispy edges (my favorite part!), about 35-40 minutes, depending on the size of the cubes.
Sauteed: In a large saute pan, heat 2 tablespoons of olive oil over medium heat. Add butternut squash cubes and saute, tossing occasionally, until squash is cooked through, about 10-15 minutes.
Whole Butternut Squash (for Puree or Mashed)
Instant Pot: Pour 1 cup water (or 2 cups for 8 qt size) into the inner pot of your electric pressure cooker, then add the steamer basket.
Cut the squash in half lengthwise and place the two halves side-by-side. Set to Manual and pressure cook on high pressure for 12 minutes, followed by a 10-minute natural release, then quick release.
Slow Cooker: Place the whole (uncut) squash in a large slow cooker. Set to High for 3-4 hours, or Low for 6-8 hours, until the squash is tender and cooked through.
How to Store
Fresh, whole butternut squash will keep in a cool, dark place for 1-3 months, depending on how ripe the squash was when purchased.
Cubed (both uncooked and cooked) butternut squash will keep in an airtight container in the fridge for up to 3 days.
Freeze: To freeze raw or cooked butternut squash cubes, first spread them out into one even layer on a parchment-lined baking sheet small enough to fit in your freezer (this prevents clumping during storage).
Freeze for 3-4 hours, then transfer to a freezer-safe container or ziptop bag and freeze for up to 3 months.
Butternut Squash Recipes
Butternut squash is a gorgeous, and nutritious, winter vegetable that adds hearty, sweet goodness to any meal.
I love to use it up in curried butternut squash soup or add it as the starch component to many Indian recipes, including dal and curries.
Recipe Tips & Notes
- Safety first: As always, cut hard squash on a flat, sturdy surface and use your best judgment when peeling, slicing, and dicing.
- Peeler: A Y-peeler works best, but a swivel peeler can also be used. If you do not own a peeler, first trim the ends and cut the squash in half. Then, with the flat-side down, use a knife to slice off the skin.
- Knife: Use a sharp chef's knife rather than a dull one. This will make it easier to slice and cut into cubes.
- Finger placement: Be extra careful that your fingers are always above the knife, never under or in the way of cutting.
Frequently Asked Questions
The easiest way to cut butternut squash is to first peel, trim the ends, slice it in half and remove the seeds and stringy bits. Once this is done, proceed to cut butternut squash into thick slices, half moons, or cubes.
Use a vegetable peeler or sharp knife to remove the skin before cooking. While the skin is edible and can be roasted, it's best to remove the skin if you are using butternut squash in recipes like soup, stew, or curry.
First peel (if needed), then trim the two ends off. Stand the butternut squash upright, thickest side down, and slice in half down the center.
Either cut the entire butternut squash in half down the middle. Or cut the squash just above the curvy section that contains the seeds, then cut both the neck and bulbous section in half, to end up with 4 pieces. Remove the seeds by scooping them with a spoon.
More Helpful Tutorials on Cooking Basics
These are all part of the Cooking 101 Recipes collection:
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📖 Recipe
How to Cut Butternut Squash
Ingredients
- 1 butternut squash
Instructions
- Peel Squash: Holding the squash with your non-dominant hand, peel the skin off the squash using a vegetable peeler. Discard the peel.
- Trim the ends: Lay the peeled butternut squash on a cutting board. Using a sharp knife cut the ends off.
- Cut in half: Stand the butternut squash, curvy side down. Slice it in half down the center.
- Scoop the seeds: Use a spoon to scoop out the seeds and pulp.
- Cut in slices, then chop: Cut each squash half in quarters creating a total of 4 slices per half. Now lay the slices flat on the cutting board and chop into bite-size pieces.
- Use or store: Use immediately or store in an airtight container for up to 3 days.
Video
Notes
- Safety first: As always, cut hard squash on a flat, sturdy surface and use your best judgment when peeling, slicing and dicing.
- Peeler: A y-peeler works best, but a swivel peeler can also be used. If you do not own a peeler, first trim the ends and cut in the squash in half. Then, with the flat-side down, use a knife to slice off the skin.
- Knife: Use a sharp chef's knife rather than a dull one. This will make it easier to slice and cut into cubes.
- Finger placement: Be extra careful that your fingers are always above the knife, never under or in the way of cutting.
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