How to Cut Butternut Squash
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
10 mins
-
Total Time
10 mins
-
Calories
338 kcal
-
Course
Condiments
-
Cuisine
American
How to Cut Butternut Squash
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Butternut squash may seem confusing to cut at first but this post will walk you through all you need to know about butternut squash and How to Cut Butternut Squash.
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Ingredients
- 1 butternut squash
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Instructions
- Slice off the top and bottom of the butternut squash.
- Lay the squash on its side and using a vegetable peeler, peel the squash from end to end.
- Cut the squash in half.
- Turn each half upright and split it down the middle.
- Scoop out the seeds using a spoon.
- Place them cut-side down and slice into your preferred thickness.
- Then cut the slices into small cubes.
Notes
- be sure to use a sharp knife
- use a hard heavy feeling butternut squash. Check it to make sure non of its sides are soft
- Store pre-cut butternut squash in the fridge for up to one week. Place in an airtight container.
- You can freeze pre-cut butternut squash for up to 3 months and use it in soups.
Nutrition Information
Show Details
Calories
338kcal
(17%)
Carbohydrates
88g
(29%)
Protein
8g
(16%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
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: 1Serving
Amount Per Serving
Calories 338 kcal
% Daily Value*
| Calories | 338kcal | 17% |
| Carbohydrates | 88g | 29% |
| Protein | 8g | 16% |
| Fat | 1g | 2% |
| Saturated 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
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User Reviews
Overall Rating
5.0
3 reviews
Excellent
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