If you’ve ever been intimidated by how to chop butternut squash, fear not. Consider this your step-by-step guide for how to safely and efficiently cut a squash!
It’s easy to follow, works every time, and gets you from whole squash to peeled, seeded cubes in about 5 minutes flat. Let’s do this!
If you try this method, be sure to tag a photo #minimalistbaker on Instagram so we can see what you do with your squash. Cheers, friends!
How to Cut Butternut Squash
- 1 large butternut squash
- The best way to cut butternut squash is to start with a large, very sharp knife and a sturdy cutting board. To begin, cut off the top stem and bottom end of your squash and discard.
- Then cut the squash in half where the small, cylinder shape and round, bulb-shape meet.
- Use a sharp knife (or a sturdy vegetable peeler) to carefully remove the skin. Alternatively, the skin can stay on because it’s edible when roasted! But if adding to a soup (or recipe where it won’t be roasted), remove and discard.
- Remove any seeds with a spoon or ice cream scoop. The seeds can be cleaned, washed, dried, and roasted if desired (similar to this tutorial).
- Cut the squash into small cubes and it’s ready for use in recipes like this Curried Butternut Squash Soup, Saucy Butternut Squash Portobello Tacos, or Butternut Squash Hummus!
- You can use your squash right away, cover and store leftovers in the refrigerator up to 4-5 days, or freeze it in a well-sealed container up to 1 month.
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