How to Cut Butternut Squash

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Photo of a knife and butternut squash on a cutting board for our How To Cut Butternut Squash Tutorial

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!

Butternut squash cut in half with the knife held between the two halves
Using a cookie scooper to remove the seeds and flesh of a butternut squash
Using a large knife to cut the skin off of a butternut squash
Cutting strips of butternut squash into cubes on a wood cutting board
Cutting board filled with cubed butternut squash for our How to Cut Butternut Squash Tutorial

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

A visual, step-by-step tutorial on how to cut butternut squash! Plus, several ways to put your squash to use once it’s chopped.
Author Minimalist Baker
Using a knife to cut the peel off of butternut squash
5 from 1 vote
Prep Time 5 minutes
Total Time 5 minutes
Servings 6 (cups cubed)
Course Side Dish
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 4-5 Days


  • 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.



*Nutrition information is a rough estimate for 1 cup cubed without salt or oil.

Nutrition (1 of 6 servings)

Serving: 1 cup cubed Calories: 63 Carbohydrates: 16 g Protein: 1.4 g Fat: 0.1 g Saturated Fat: 0 g Cholesterol: 0 mg Sodium: 6 mg Potassium: 493 mg Fiber: 1.4 g Sugar: 3.1 g Vitamin A: 14850 IU Vitamin C: 39.6 mg Calcium: 260 mg Iron: 0.9 mg

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  1. Betty says

    can we cook butternut squash with the seeds? Want to do that for a soup, saves me scooping out the seeds and, if the seeds are healthy I want them in the soup

      • Betty says

        I did try it, came out ok the soup, don’t think it tasted too different to without the seeds. Just making sure though, is it healthy to cook them and est the seeds this way?

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Betty, we’re not certain, but the seeds can be roasted and eaten, so we don’t see why not!

          • Raeanne says

            I have made squash soup with the seeds. I don’t find it bitter. I always roast the squash first. Usually, I just roast 1 hr with skin (until tender). After it cools a little, I remove the skin and place the small cubes of roasted squash in the vegetable or chicken broth. Season and cook.

  2. Rosss says

    Always a pain in the butt but I’ll give this a shot!
    Would love to see more squash recipes from you in the future some butternut squash chili or curry would be perfect for these cold months.

  3. Shaunessy says

    What kind of knife do you use? I need a good knife for cutting harder veggies. Last time a cut up a squash I sliced my finger.?