How To Cut & Peel Butternut Squash Easily

Cup of Yum
1. Slice off the stem and blossom end of the squash. Both ends flat.
2. Peel the tough skin off the squash. Note – I like to peel the skin off at this stage, as it gives better grip to hold while peeling. You want to use sharp peeling knife, serrated peeling knifes or sharp pairing knife can also be used. As you peel you’ll see green fibrous layers over it, continue peeling until you see orange flesh.
3. Alternative Method – Before peeling, slice butternut squash into half separating the wide and thinner end. Place the flat end of each part on cutting board and using sharp peeler, peel the skin off.
4. Cut squash right in the middle into two halves.
5. Scrapes all seeds and fibrous pulp from the squash cavity using strong spoon. Note – Don’t discard seeds. Reserve them. You can roast it and eat. It’s very nutritious and delicious.
6. Lay squash on cut side down on cutting board. Cut squash into half. Cut exactly where the thicker part of squash joins the thin bulb shape end. Now you’ll have 4 sections of squash.
7. Take a thinner end section, place vertically up and carefully slice into 2 or 3 slices depending on what you prefer. Some recipes calls for 1 inch cubes, some calls for smaller cubes. If you want to cut 1 inch cubes, slice it vertically into 2.
8. Cut lengthwise slices.
9. Stack the slices and make cross cuts to make cubes.
10. For the round section – slice it lengthwise. Then stack the slices and make cross cuts to make cubes.
11. Pro-Tip – When unsure, always dice squash into 1 inch cubes. It helps cook evenly and faster too.
12. 10. I use 1 ½ lbs butternut squash and I got roughly 3 ½ cups of diced squash. Skin seeds would account for 3-4 ounces. Keep this in mind while picking butternut squash.