Butternut squash is a sweet and versatile winter squash, used in everything from soups and sauces to quiches and stuffing! As delicious as it is to eat, it’s not so fun to work with. It’s heavy with an awkward shape and a thick skin, so it can be tricky to peel and cut. In this post, I’ll show you how to peel and cut butternut squash so you can easily enjoy it in your favorite recipes!
I have a confession. I used to buy pre-cut butternut squash cubes as I was always a bit nervous about peeling and cutting a butternut squash. But the problem with pre-cut squash is that it is never the freshest and it’s usually more expensive than buying a whole squash. So, it’s definitely worth it to learn how to peel and cut a fresh whole squash yourself. It’s not as hard as you might think!
Below you’ll find a step by step guide with photos and some helpful tips on how to best peel and cut a squash.
Once you’ve learned how easy it is, you’ll want to try this air fryer butternut squash recipe or this roasted red pepper and butternut squash soup!
How to pick the best butternut squash
Before you prep your squash for cooking, here are some tips on selecting your butternut squash:
- Look for a butternut squash that is tan or beige in color. (If it still has patches of green, it is not ripe).
- The skin should be hard (which indicates ripeness) and shouldn’t have any soft brown spots or blemishes (which could indicate it’s old).
- A ripe squash should be heavy but sound hollow when you knock on it.
- I usually select slightly smaller squashes as they are easier to work with.
Read these tips before you get started
- Make sure your cutting surface is stable and that you’re using a sharp chef’s knife.
- I recommend using a solid wood or stable cutting board with grips so it doesn’t move around. If you don’t have grips, I’ve found placing a damp cloth underneath the cutting board helps to stabilize it.
- Use a wet cloth to wipe down the outer skin of the squash to remove any dirt or debris. You don’t want any of this to transfer to the squash flesh while you’re cutting it.
- You’ll want to use a vegetable peeler to peel the squash and not a knife. Trust me, a peeler is much easier!
- I prefer to use a Y peeler for this task, but a swivel peeler will work in a pinch.
- If your squash is large or it seems particularly hard to cut through, you can soften it before peeling and cutting. Just pierce it all over with a fork, place it in a dish and microwave on high for 2-3 minutes. Once it is cooled enough to handle, you can peel and cut it.
- Don’t throw out the squash seeds! You can roast them similar to this recipe for air fryer pumpkin seeds.
How to peel and cut a butternut squash
Below is a step by step tutorial on how to peel, cut and cube a butternut squash.
More butternut squash recipes
If you make this recipe, I’d love to hear what you think in the comments below!
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How to Peel and Cut Butternut Squash
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 4-6 cups
- Category: Side Dish
- Method: Peel & Chop
- Cuisine: American, Canadian
- Diet: Vegetarian
Description
Learn how to peel and cut butternut squash with this step by step tutorial so you can easily enjoy it in your favorite fall recipes!
Ingredients
- 1 butternut squash
Instructions
- Use a wet cloth to wipe down the outer skin of the squash to remove any dirt or debris.
- Make sure your cutting surface is stable and that you’re using a sharp chef’s knife.
- Lay your squash down on the cutting board and carefully cut about 1/4-inch off the top and bottom.
- Use a vegetable peeler to peel the entire squash. Hold the body of the squash (the bottom portion with the seeds) and peel the neck. Then, turn it around, hold the neck and peel the body. (Make sure to peel the white flesh underneath the skin to reveal the orange flesh).
- Once peeled, carefully cut the squash in half where the neck meets the body.
- Stand the neck up on its end and cut down the middle. Lay both pieces cut side down on the cutting board and cut into slices. Then cut the slices into cubes.
- Stand the body up on its end and cut down the middle. Scoop out the seeds and any stringy flesh. Place each half cut side down on the cutting board and cut into slices (which will look like half moons). Cut the slices into cubes.
- Store in an airtight container in the fridge until ready to use (within 3-4 days).
Notes
- I recommend using a solid, stable cutting board with grips so it doesn’t move around. If you don’t have grips, I’ve found placing a damp cloth underneath the cutting board helps to stabilize it.
- You’ll want to use a vegetable peeler to peel the squash and not a knife. I prefer to use a Y peeler for this task, but a swivel peeler will work in a pinch.
- If your squash is large or seems particularly hard to cut through, you can soften it before peeling and cutting. Just pierce it all over with a fork, place it in a dish and microwave on high for 2-3 minutes. Once it is cooled enough to handle, you can peel and cut it.
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