How to Cut a Butternut Squash
I’m excited to guide you through How to Cut a Butternut Squash today! 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, simple – and most of all, it’s safe.
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
Storage Directions:
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.
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.