5 from 18 votes
How to Cut Butternut Squash
This guide shows how to safely and efficiently cut a whole butternut squash into ready-to-cook pieces by removing the skin and seeds and slicing it into various shapes. It focuses on simple steps to prepare the squash for cooking methods like roasting or sautéing, ensuring manageable pieces with the tough skin removed. The technique includes cutting off ends, trimming the neck section, peeling the skin thinly, removing seeds from the bulbous base, and cutting into desired shapes.
Prep Time
5 mins
Total Time
5 mins
Servings:
4
servings
Calories:
84 kcal
Course:
Condiments
Cuisine:
American
Ingredients
- 1 butternut squash
Instructions
- Lay the squash on its side, remove about ½ inch from the top and the bottom
- Cut the squash just above the bulbous section that contains the seeds.
- If the neck is extra-long, cut in half again across its hemisphere.
- Stand each piece up on its cut end, and using a sharp knife, carefully peel a thin layer of the skin off from the top to the bottom. Repeat all the way around until cleaned
- Cut the bulbous section in half and remove seeds by scooping with a spoon.
- Cut the squash into desired shapes and sizes (cubed, circles, half circles, etc.)
Cup of Yum
Notes
- Store any cut butternut squash in a tightly sealed container in the refrigerator for up to five days to maintain freshness.
- Whole, uncut butternut squash can be kept for up to three months in a cool, dark, and dry place.
Nutrition Information
Calories
84kcal
(4%)
Carbohydrates
22g
(7%)
Protein
2g
(4%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Sodium
8mg
(0%)
Potassium
660mg
(14%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Vitamin A
19931IU
(399%)
Vitamin C
39mg
(43%)
Calcium
90mg
(9%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 84
% Daily Value*
| Calories | 84kcal | 4% |
| Carbohydrates | 22g | 7% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 8mg | 0% |
| Potassium | 660mg | 14% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 19931IU | 399% |
| Vitamin C | 39mg | 43% |
| Calcium | 90mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.