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

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!

Cutting board filled with cubed butternut squash for our How to Cut Butternut Squash Tutorial

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
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

Ingredients

  • 1 large butternut squash

Instructions

  • 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.

Video

Notes

*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

Reader Interactions

Comments

  1. 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.

  2. 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.?

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