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How to Cut Butternut Squash
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.
Prep Time
10 mins
Total Time
10 mins
Calories: 338 kcal
Course:
Condiments
Cuisine:
American
Ingredients
- 1 butternut squash
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.
Cup of Yum
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 softÂ
- 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
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
% 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.