This post is a complete, easy to follow guide on how to peel and cut butternut squash for you! Don’t get intimidated with this hard shelled squash, with some simple handy tips you’ll be able to peel, dice squash easily!
I looove squash. The number of butternut squash recipes on the blog is a clear evident of it. But there were days in the beginning when I got frustrated to prep butternut squash. Thinking of peeling and cutting butternut squash was so dreading.
Come fall, variety of squash gets me tempted and it’s only fair to use it, cook it. Nothing should stop us from using the fruits of fall! But the thought of peeling and cutting butternut squash seems so hard.
This post will show you how to peel & cut butternut squash easily, and that too without hurting your fingers! Clearly, no one wants to loose a finger to a squash! Haha!
There are days you get tempted to buy pre-cut cubes of butternut squash from the supermarket. But let’s face the fact, those tiny packet of pre-cut squash are so expensive, you’ll be shelving out couple of dollars for a small quantity of not-so-fresh squash. You never know how long it’s been sitting on the cooler section.
Cutting butternut squash freshly not just saves a few bucks but also you have the freshest, let’s say farm fresh butternut squash. The smell of freshly cut butternut squash is so amazing!
To make it easy for you, we are sharing both step-by-step photo tutorial and a video on how to cut butternut squash.
Complete guide on how to cut and peel butternut squash easily
How To Pick The Best Squash
Arrival of winter brings in all varieties of winter squash, in all it’s forms, shapes and sizes! You want to pick the best squash from the loaded farmers market.
Weight – pick squash that appears to weigh more than it’s size. Heavier squash means more flesh and fresh squash. Mature squash may range from 1 to 5 lbs.
Color – Pick butternut squash that has dark beige color. Avoid the ones that have deep cuts and bruises. If the color of butternut squash is green in color, it means it’s not ripe yet.
Surface & Stem – Butternut squash with stem dry and intact are best. Avoid butternut squash with stem with moulds. The surface of butternut squash should be dry and pale. If it’s shiny, it could mean that butternut squash may not be ripe yet. It’s been harvested too early.
Shape – Butternut squash has this bulb shape with a neck. Pick butternut squash with thick neck. With thin neck butternut squash, where bulb shaped end will have seeds.
Materials Needed
Butternut Squash
Chef’s Knife
Sharp Vegetable Peeler
Large Cutting Board
Solid spoon with Sharp Edges
Large Bowl
How To Cut & Peel Butternut Squash Easily
- 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 very 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.
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.
3. Cut squash right in the middle into two halves.
4. 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.
5. 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.
6. 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.
7. Cut lengthwise slices.
8. Stack the slices and make cross cuts to make cubes.
9. For the round section – slice it lengthwise. Then stack the slices and make cross cuts to make cubes.
Pro-Tip – When unsure, always dice squash into 1 inch cubes. It helps cook evenly and faster too.
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.
Helpful Note – If you don’t have strong hands to work, it helps to microwave whole butternut squash for about 1 to 2 minutes. Pierce hole on the skin of butternut squash using fork or then microwave it on high for about 1 ½ minute before peeling. This will help soften the skin enough, making it bit easier to peel the squash.
Tips You Want To Keep In Mind
Have strong cutting board. Make sure the cutting board does not move. You can place a wet towel below cutting board so it’s secure in it’s place.
Always sharpen your knife before slicing through the squash.
If it gets difficult to work through some tough spots, use a rubber mallet to help push through the knife through those spots.
USE CHOPPED BUTTERNUT SQUASH IN THESE RECIPES –
Instant Pot Butternut Squash Soup
MORE BUTTERNUT SQUASH RECIPE IDEAS-
Honey Glazed Hazzelback Butternut Squash
Quinoa Stuffed Butternut Squash
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HELPFUL KITCHEN TOOLS –
How To Peel and Cut Butternut Squash Easily
Ingredients
- 2-3 lbs butternut squash
Materials Needed -
- Chef’s Knife
- Sharp Vegetable Peeler
- Large Cutting Board
- Solid spoon with Sharp Edges
- Large Bowl
Instructions
How To Cut & Peel Butternut Squash Easily
- Slice off the stem and blossom end of the squash. Both ends flat.
- 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.
- 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.
- Cut squash right in the middle into two halves.
- 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.
- 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.
- 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.
- Cut lengthwise slices.
- Stack the slices and make cross cuts to make cubes.
- For the round section – slice it lengthwise. Then stack the slices and make cross cuts to make cubes.
- Pro-Tip – When unsure, always dice squash into 1 inch cubes. It helps cook evenly and faster too.
- 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.
Video
Notes
Nutrition
“PIN IT”
https://www.youtube.com/watch?v=8xl_x6Dhi2ohttps://www.youtube.com/watch?v=8xl_x6Dhi2o
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