How to Cut Butternut Squash
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How to Cut Butternut Squash
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Here's everything you need to know about peeling and cutting Butternut Squash, a versatile vegetable perfect for dinner or your holiday menu.
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Ingredients
- 2 pounds butternut squash (1 large)
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Instructions
- Squarely cut the bottom and top off of the squash. For stability, you want the squash to be flat on both ends.
- With a serrated vegetable peeler, peel the skin. Make sure to peel any green lines away that you find under the skin.
- Cut the squash in half, right where the squash begins to flare out. You'll be left with one oblong half and one round half.
- of the squash in half to reveal the seeds. Scoop these out with a spoon and discard, or reserve for another use. Cut the round half into thick slices.
- Cut the oblong half into thick slices too, then cut all thick slices of squash into pieces.
Notes
- Seasonality: You can find butternut squash year-round, but it's best in early fall through winter.
- Buying: Choose a butternut squash that is firm to the touch and doesn't have any soft spots (a dark spot from where it was resting in a field is fine). It should feel heavy for its size.
- Storage: Do not refrigerate whole butternut squash. Store it in a cool, dark place (like you would potatoes). it will keep for up to a month. Peeled butternut squash can be store covered in the refrigerator for up to 5 days.
- Uniform size: When cutting squash, make sure that the pieces are all about the same size, so they cook evenly. If you plan to roast the butternut squash, aim for bite-sized 1 1/2-inch pieces.
- Roast the halves: If you’re making mashed or puréed squash, cut the squash in half, rub the sides with olive oil, season with salt and pepper, and roast cut-side down for 45 minutes to 1 hour. For more information, see my tutorial on How to Cook Spaghetti Squash (it works the same way).
- Yield: One 2-pound butternut squash will yield about 6 cups raw diced squash (when roasted, you'll have about 4 cups).
Nutrition Information
Show Details
Serving
1cup
Calories
102kcal
(5%)
Carbohydrates
27g
(9%)
Protein
2g
(4%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Sodium
9mg
(0%)
Potassium
798mg
(23%)
Fiber
5g
(20%)
Sugar
5g
(10%)
Vitamin A
24108IU
(482%)
Vitamin C
48mg
(53%)
Calcium
109mg
(11%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings (1 cup each)
Amount Per Serving
Calories 102 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 102kcal | 5% |
| Carbohydrates | 27g | 9% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 9mg | 0% |
| Potassium | 798mg | 17% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 24108IU | 482% |
| Vitamin C | 48mg | 53% |
| Calcium | 109mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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