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    Home » Sides » How to Cut Butternut Squash (and peel it, too!)

    How to Cut Butternut Squash (and peel it, too!)

    Published: Oct 25, 2019 · Modified: Sep 24, 2020 by Megan Porta · This post may contain affiliate links.

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    Super easy step-by-step instructions for how to cut butternut squash EASILY. Then you’ll have gobs of delicious squash flesh on your hands to cook with!

    Two butternut squash standing upright.

    I fully admit that I avoided the delicious butternut squash for a very long time due to its slightly intimidating thick skin. I had no idea how to get past it and I know I’m not the only one.

    After trying various squash recipes at restaurants I decided to grab my sharpest knife and give it a go. I was pleasantly surprised to find that it was much easier than I ever could have imagined. Yay!

    How To Cut Butternut Squash (and peel it, too!)

    First, you’ll want to grab your sharpest chef’s knife. If you do not have a long, sharp knife microwave the squash for 1-2 minutes to soften the skin. Stab the squash with a fork a few times first, if you go this route.

     Sharp knife cutting off ends of a butternut squash.

    Place the squash on its side on top of a cutting board and cut top and bottom ends off. Discard.

     Potato peeler removing skin from squash

    Use a potato or vegetable peeler to remove the skin away from the squash, all the way around.

     A peeled butternut squash and its remnants

    Stand it on its end and cut the squash down the center lengthwise.

     Slicing a butternut squash down the center with a knife

    Use a spoon to scoop out the seeds toward the fat part of the squash. Discard.

     A spoon scooping seeds out of squash

    Turn the peeled butternut squash halves over so the flat sides are on the cutting board.

     Butternut squash sliced and chopped into 1-inch pieces

    Slice each half lengthwise into 1-inch strips, then crosswise into 1-inch strips. Lay slices flat and cut another set of lengthwise cuts to create cubes.

     A pile of cubed squash

    The squash is now ready to roast or to use in your favorite recipe!

     Cubed squash on baking sheet with olive oil

    How To Make Roasted Squash

    Preheat your oven to 400 degrees F. Line a large, rimmed baking sheet with foil and coat with cooking spray. Add 1 peeled and chopped butternut squash in a single layer. Drizzle 4 tablespoons of melted butter or olive oil over the top and toss to coat. Place squash in the oven.

    Sprinkle with sea salt and bake in the preheated oven for 30 minutes, stirring once or twice throughout. Sprinkle with extra salt, if desired, and serve immediately!

    FAQ About Butternut Squash

    What are the brown spots on butternut squash?

    Fungal fruiting bodies can appear on the vegetable that might appear as black specks in a ring or bronzed, irregular patches. If they don’t overtake the entire vegetable, you can cut off the offending part and enjoy the rest.

    Is squash healthier than sweet potatoes?

    Both vegetables are good for you in moderation. They have antioxidants like beta-carotene and a good source of vitamins and minerals. However, sweet potatoes have double the calories and carbs that squash does so be sure to eat an appropriate portion for your diet.

    Is butternut squash a bad carb?

    Butternut squash is a starchy, winter vegetable so it’s good for you even though it is higher in carbs than a zucchini. But a cup of butternut squash offers a good source of Vitamin E, potassium and anti-oxidants. So enjoy each spoonful of this tasty meal!

    Is butternut squash bad if it’s mushy?

    If just a small section of the vegetable is squishy, cut off the offending part and use the rest. If it’s the majority of the ingredient, then throw it away.

    Butternut Squash Recipes

    • Oven Roasted Butternut Squash is super easy to make. Delicious side dish for any meal. This delicious fall staple is versatile!
    • If you want to add apples to the mix, follow this roasted butternut squash and apples recipe instead!
    • Butternut squash soup is guaranteed creamy, packed with comforting flavor and super easy to prepare. Read on for 23 delicious ideas about what to serve with butternut squash soup!
    • Consider roasting and mashing them and using it in place of sweet potatoes in your next sweet potato casserole.
    • Use equal parts mashed squash and mashed sweet potatoes as a replacement for pumpkin puree in your next pumpkin dish!
    • Also consider replacing mashed squash for pumpkin puree in this delicious pumpkin mac and cheese recipe! Replace elbow macaroni with any type of pasta.

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    How to Cut Butternut Squash (and peel it, too!)

    Super easy step-by-step instructions about how to cut butternut squash EASILY. Then you'll have gobs of delicious squash flesh on your hands to cook with!
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    Course: Side Dish
    Cuisine: American
    Prep Time: 5 minutes minutes
    Cook Time: 5 minutes minutes
    Servings: 4
    Calories: 20.5kcal
    Author: Megan Porta

    Ingredients

    • 1 medium butternut squash

    Instructions

    • Place the squash on its side on top of a cutting board and cut top and bottom ends off. Discard.
    • Use a potato or vegetable peeler to remove the skin away from the squash, all the way around.
    • Stand it on its end and cut the squash down the center lengthwise.
    • Use a spoon to scoop out the seeds toward the fat part of the squash. Discard.
    • Turn the peeled butternut squash halves over so the flat sides are on the cutting board.
    • Slice each half lengthwise into 1-inch strips, then crosswise into 1-inch strips. Lay slices flat and cut another set of lengthwise cuts to create cubes.
    • The squash is now ready to roast or to use in your favorite recipe!

    Notes

    • Grab your sharpest chef’s knife to cut into the squash. If you do not have a long, sharp knife, microwave the squash for 1-2 minutes to soften the skin. Stab the squash with a fork a few times first, if you go this route.

    Nutrition

    Calories: 20.5kcal | Carbohydrates: 5.38g | Protein: 0.46g | Fat: 0.04g | Saturated Fat: 0.01g | Sodium: 2.05mg | Fiber: 1.64g | Sugar: 1.01g
    Did you make this recipe?If you loved this recipe, please rate the recipe and leave a comment below!
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