- 1 medium butternut squash
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!
- 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.
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