How To Cut Butternut Squash

Name: How To Cut Butternut Squash
Prep time: 15 min
Total time: 15 min
Yield: 1 butternut squash
Ingredients: 1 butternut squash

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5.0

6 reviews

Excellent

Prep Time
15 mins
Total Time
15 mins
Servings
1 butternut squash
Calories
338 kcal
Cuisine
American, Vegan

How To Cut Butternut Squash

Robert Berry

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Learn how to prepare, peel and cut butternut squash easily and safely with step-by-step instructions. Below you will find instructions on how to cube butternut squash and how to halve butternut squash.

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Ingredients

Servings

1 butternut squash

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Instructions

Give it a quick wash: If there is a sticker/label on your squash remove it. Give it a quick wash under cold running water and dry it with a clean kitchen towel.
Trim the ends: Place the squash on its side while holding firmly with your non-dominant hand to stabilize it on the chopping board. Trim the top and bottom of the squash by cutting about ½-inch off each end removing both the stem and the root.
Cut it in the middle & Peel: You can peel the whole butternut squash but I find that it is easier to manage and peel it when it is smaller in size. To do so, cut it from the middle while it is laying on its curvy side. Hold the cut butternut squash firmly in one hand and peel it away from yourself while turning it as you peel to ensure that it is evenly peeled.
Cut the belly section into cubes: Place the bottom (belly part) vertically with the larger bottom flat side down. Since we already trimmed the bottom part, it should be stable (and not wobbly.)
Cut it vertically down the middle with a sharp chef’s knife.
Using a dinner spoon or an ice cream scoop, remove the seeds. Save the seeds to roast them later if you prefer.
Slice each half into 1-inch half-moon slices and then cut each slice into one-inch cubes.
Cut the neck section into cubes: Place the neck (the top section) of the squash upright on your cutting board. Cut it vertically down the middle using a sharp knife.
Cut each half into 3 pieces (vertically) and then dice each slice into one-inch cubes. As you are dicing it, do your best to cut them equal in size for even cooking or roasting.

Notes

While still holding it firmly on its side, cut it vertically (or from top to bottom direction) in the middle. I recommend cutting one side first and then turning it around and cutting the other side next.As you are cutting you may have to jerk it back and forth while applying a little pressure to loosen it. This is the part where you do not want to rush and be slow and steady. If preferred, remove the seeds with a spoon or ice cream scoop before using the butternut squash halves in your recipe.
To halve a whole butternut squash: Trim the top section by cutting 1/2-inch from the top. While still holding it firmly on its side, cut it vertically (or from top to bottom direction) in the middle. I recommend cutting one side first and then turning it around and cutting the other side next.As you are cutting you may have to jerk it back and forth while applying a little pressure to loosen it. This is the part where you do not want to rush and be slow and steady. If preferred, remove the seeds with a spoon or ice cream scoop before using the butternut squash halves in your recipe.
When cutting butternut squash, it is imperative that you use a sharp knife and a sturdy surface. Using a dull knife on a wobbly surface may result in an accident.

Nutrition Information

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Calories 338kcal (17%) Carbohydrates 88g (29%) Protein 8g (16%) Fat 1g (2%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 1g Sodium 30mg (1%) Potassium 2640mg (75%) Fiber 15g (60%) Sugar 17g (34%) Vitamin A 79725IU (1595%) Vitamin C 158mg (176%) Calcium 360mg (36%) Iron 5mg (28%)

Nutrition Facts

Serving: 1butternut squash

Amount Per Serving

Calories 338 kcal

% Daily Value*

Calories	338kcal	17%
Carbohydrates	88g	29%
Protein	8g	16%
Fat	1g	2%
Saturated Fat	1g	5%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	1g	5%
Sodium	30mg	1%
Potassium	2640mg	56%
Fiber	15g	60%
Sugar	17g	34%
Vitamin A	79725IU	1595%
Vitamin C	158mg	176%
Calcium	360mg	36%
Iron	5mg	28%