How to Peel and Cut Butternut Squash
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How to Peel and Cut Butternut Squash
Description
Preparing butternut squash begins by washing and drying the vegetable. The top and bottom ends are sliced off for stability, then the skin is removed with a vegetable peeler, altering the peeling direction when reaching the bulbous part to follow its shape fully. Once peeled, the squash is cut lengthwise into halves to expose the seed cavity.
The seeds and stringy pulp are removed using a spoon, clearing the squash for cutting. The halves can be sliced into half-moons, then quartered lengthwise, and finally diced into bite-sized pieces, depending on recipe requirements. The document notes that halved squash can also be roasted as-is if preferred.
This basic technique prepares butternut squash for use in various recipes, ensuring uniform pieces for even cooking. It supports options for roasting or incorporating into dishes requiring diced squash. The method balances ease and safety in handling this sizable, firm vegetable.
Storage tips include refrigerating cut squash in airtight containers for up to 3-5 days and freezing roasted squash pieces after flash-freezing on a baking sheet, extending storage up to 3 months.
Ingredients
- 2 lb. butternut squash or larger!
Instructions
Peel the squash
- Wash the squash. Run it under hot water, then pat dry with a kitchen or paper towel.
- Slice off the top and the bottom.
- Use a vegetable peeler to peel the squash. Start peeling the length of the squash, gripping the vegetable in one hand to hold it steady while you peel. Work your way around the squash. When you reach the bulbous part, switch the direction of the peeler and peel in a circular motion, following the shape of the vegetable until the entire peel has been removed.
Cut the butternut squash
- Slice the squash down the middle, length-wise.
- Remove the seeds and pulp using a spoon or a scooper tool.
- Cut the butternut squash. Slice the butternut squash into half moons, then cut those in half, length-wise.
- Dice those into bite-sized pieces.
- NOTE: You can leave your butternut squash halved and roast it this way or also roast it in the half moons. The final cut of your butternut squash should depend on the recipe you’re making.
- Use the butternut squash in your recipe, and enjoy!
Notes
- Store cut butternut squash in an airtight container in the refrigerator for 3-5 days.
- To freeze, spread roasted squash pieces on a parchment-lined baking sheet and freeze until solid, then transfer to airtight bags; freezes up to 3 months.
- Frozen squash can be used directly in some recipes or thawed in the refrigerator depending on preparation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 60 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 60kcal | 3% |
| Carbohydrates | 16g | 5% |
| Protein | 1g | 2% |
| Sodium | 6mg | 0% |
| Fiber | 5g | 20% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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