Butternut squash is an awkwardly shaped vegetable that can make prepping it a challenge. But through my trials and errors, I’ve perfected a cutting technique that’s surprisingly straightforward – and most of all, it’s safe. I’m excited to guide you through How to Cut a Butternut Squash today!
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If you’re anything like me, your kitchen is filled to the brim with winter veggies right now. When this season rolls around, butternut squash takes up the majority of my counter space – and I’m not mad about it.
However, what has made me mad in the past is figuring out how to cut squash safely and efficiently! Handling its oblong shape, tough skin, and dense interior is no walk in the park.
It requires quite a bit of force to cut into, and its bulbous shape makes it prone to rolling and shifting around the counter or cutting board. As a result, fingers end up in the direct path of a sharp, dangerous blow. All of this to say, it’s no surprise that kitchen injuries from figuring out how to cube a butternut squash are so common!
But my butternut squash cutting technique is here to save the day – and save you time and money. With a safe and efficient method, you’ll not only breeze through squash prep in record time and get perfect cubes – but you’ll avoid paying a premium price for pre-chopped pieces at the grocery store.
Keep reading to learn how to cut a butternut squash, and arm yourself with the proper tools, techniques, and tips for safety and success. I believe in you!
Important Ingredients and Tools
They say a craftsman is only as talented as the quality of his tools. We’re applying this same idiom to cutting butternut squash! Here’s a lineup of tools and equipment you’ll want on hand before getting started.
- Butternut Squash - To select a good butternut squash, look for one that is heavy with a pale tan-beige color and thick, smooth skin. The stem end should be dry, firm, and a deep brown shade.
- Sharp Knife - You’ll need a sharp knife with a long tang and wide blade to cut butternut squash, like a chef’s knife. Avoid small or serrated knives.
- Peeler - For peeling butternut squash, you’ll need a sharp vegetable or Y-peeler. Peel in long downward strokes, from top to bottom.
- Cutting Board - Lay down a thick cutting board to protect your counters from knife marks, and to give the squash something sturdy to grip onto while peeling and chopping.
- Spoon - Pull out a large enough spoon to scoop out the interior seeds, then discard.
Full Recipe Below
Find the full list of ingredients & measurements below!
How to Cut a Butternut Squash
- Step 1: Lay the squash on its side, carefully holding it firmly in place so it doesn’t roll. Slice off ½-inch from both ends to create two flat, stable surfaces on either side.
- Step 2: Using your vegetable or Y-peeler, peel the thick outer skin from both sections. Work in long downward strokes, top to bottom.
- Step 3: Cut the squash where the narrow “neck” meets the bulbous round section. Cut the bulbous section in half lengthwise and scoop out the seeds. Cut the neck into 1-inch-thick cross sections.
- Step 4: Gather the pieces together and slice them into strips. Then, cut across to create uniform, perfect cubes.
Top Tip
When it comes to how to cube a butternut squash, the sharper the knife, the better! Apply steady pressure and let the sharp knife glide through the thick exterior and dense interior.
Tips for Cutting and Peeling Butternut Squash
With a few tips and tricks up your sleeve, cutting a butternut squash is much easier.
- When it comes to how to cube a butternut squash, the sharper the knife, the better! Apply steady pressure and let the sharp knife glide through the thick exterior and dense interior.
- Avoid butternut squash with green spots, blemishes, or soft patches – these may signal spoilage or underripeness.
- Place a damp towel beneath your cutting board for stability. This will keep the board securely in place, preventing it from sliding around while you’re cutting.
- Curl your fingertips under to protect them from entering the knife’s dangerous line of fire.
- Don’t throw out the discarded seeds. Keep them for roasting later, either to enjoy as a salted snack or to sprinkle over autumnal or winter soups and salads.
- Store prepped butternut squash cubes in the freezer. First, lay the cubed pieces in a single layer on a baking sheet and flash-freeze them for about an hour. This prevents the pieces from freezing together. Once frozen, transfer them to a freezer-safe, airtight container before storing in the freezer.
How to Make Butternut Squash Easier to Peel
The outer layer of skin on a butternut squash is hard and thick, which can make it extra challenging to peel. You can soften it by microwaving the squash for 2-3 minutes. Poke a few holes throughout to release steam as it heats up.
How to Cook Butternut Squash
Butternut squash is its name, versatility is its game. You can cook up squash in many different ways!
- Roasting — This is one of the more popular methods for cooking butternut squash. Roasting enhances the naturally sweet, subtly nutty flavor, resulting in a rich caramelization. You can roast squash in halves, cut side down, or in cubes.
- Baking — This is a gentler way to cook butternut squash, softening it without caramelizing it as roasting does. If you want a more neutral base in a dish rather than overpowering flavor, this is your method!
- Pressure Cooking — Get soft and tender butternut squash in minutes with your pressure cooker. Mix at least ½ cup of water with the cubed squash, and let the machine do its work.
- Steaming and Mashing—Perfect techniques for making mashed sweet potatoes. Place the cubed bits in a steamer basket to soften. Then get to mashing!
- Slow Cooking— Hands-off prep has never been easier than with a slow cooker. Combine cubed butternut squash with other ingredients for stews or curries, and it’ll tenderize right on up, melting into the dish seamlessly.
💡Recipe FAQ
Yes! You can apply this technique to cut up Kabocha, honeynut, and acorn squashes.
This is a personal preference. Depending on how you plan to cook it, you can leave the squash skin on or off. Removing the skin after it’s been cooked is pretty easy, too. You might not need a peeler at all; you can just pull it right off.
Slice off ½-inch from either side of the squash to create two flat surfaces. When you’re ready to cut butternut squash lengthwise, there will be a stable surface, instead of a round one, which can easily roll off.
Yes, if you need or want to soften a butternut squash before cutting it, you can microwave it for a couple of minutes. Just pierce it a few times with a sharp knife to release the steam.
Refrigerate cubed butternut squash pieces in an airtight container. They’ll stay fresh for up to 7 days. You can also freeze squash cubes. First, lay them in a single layer on a baking sheet. Freeze them for about an hour or until dry and firm to the touch. Transfer them to a freezer-safe, airtight container and freeze them for up to 3 months.
Butternut Squash Recipes
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How to Cut a Butternut Squash
Equipment
- 1 cutting board
- 1 sharp knife
- 1 spoon
- 1 vegetable peeler
Instructions
- Lay the squash on its side, carefully holding it firmly in place so it doesn’t roll. Slice off ½-inch from both ends to create two flat, stable surfaces on either side
- Using your vegetable or Y-peeler, peel the thick outer skin from both sections. Work in long downward strokes, top to bottom.
- Cut the squash where the narrow “neck” meets the bulbous round section. Cut the bulbous section in half lengthwise and scoop out the seeds. Cut the neck into 1-inch-thick cross sections.
- Gather the pieces together and slice them into strips. Then, cut across to create uniform, perfect cubes.
Notes
Refrigerator: Refrigerate cubed butternut squash pieces in an airtight container. They’ll stay fresh for up to 7 days. Freezer: First, lay the squash cubes in a single layer on a baking sheet. “Flash" freeze them for about an hour before transferring to a freezer-safe, airtight container. This prevents the small pieces from freezing together. Recipe Tips:
When it comes to how to cube a butternut squash, the sharper the knife, the better! Apply steady pressure and let the sharp knife glide through the thick exterior and dense interior.
Avoid butternut squash with green spots, blemishes, or soft patches – these may signal spoilage or underripeness.
Place a damp towel beneath your cutting board for stability. This will keep the board securely in place, preventing it from sliding around while you’re cutting.
Curl your fingertips under to protect them from entering the knife’s dangerous line of fire.
Don’t throw out the discarded seeds. Keep them for roasting later, either to enjoy as a salted snack or to sprinkle over autumnal or winter soups and salads.
Store prepped butternut squash cubes in the freezer. First, lay the cubed pieces in a single layer on a baking sheet and flash-freeze them for about an hour. This prevents the pieces from freezing together. Once frozen, transfer them to a freezer-safe, airtight container before storing in the freezer.
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