a complete guide on how to peel and cut butternut squash
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How To Peel and Cut Butternut Squash Easily

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!
Prep Time20 mins
Total Time20 mins
Keyword: how to, butternut squash, winter squash
Servings: 3 cups
Calories: 136kcal

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.

Notes

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.

Nutrition

Calories: 136kcal | Carbohydrates: 35g | Protein: 3g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 12mg | Potassium: 1064mg | Fiber: 6g | Sugar: 6g | Vitamin A: 32145IU | Vitamin C: 63.5mg | Calcium: 145mg | Iron: 2.1mg