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Butternut squash cut into cubes on wooden cutting board.
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How To Cut A Butternut Squash

Learn How To Cut A Butternut Squash with this easy step-by-step guide for trimming, peeling, and prepping squash for all of your favorite fall recipes.
Author Tawnie Graham of Kroll's Korner

Ingredients

  • 1 butternut squash

Instructions

  • Trim the ends: Place the butternut squash on a sturdy cutting board. Using a sharp chef’s knife, carefully cut about 1/2 inch off the top and bottom ends to create two flat surfaces.
    1 butternut squash
  • Separate the neck from the rounded base: Butternut squash has two sections: one is the top section on the stem-end side, which is narrower and filled with solid flesh. The second section is more rounded and bulbous; it is hollow and contains the seeds. So you’ll lay the squash on its side and cut crosswise where the long neck meets the rounded, bulbous base to make 2 sections, because working with 2 smaller pieces makes the squash much easier and safer to handle.
    Slicing the neck from the bulb off a butternut squash.
  • Peel the squash: Stand each piece upright on a flat cut side. Use a sturdy vegetable peeler to remove the skin, working from top to bottom. Go over the squash a second time anywhere you still see pale green or white streaks beneath the skin. You want to expose the bright orange flesh.
    Peeling the skin of butternut squash with a vegetable peeler.
  • Cut the bulb in half: Stand the rounded bottom portion upright on its flat end and carefully slice it in half from top to bottom.
    Slicing the butternut squash bulb in half.
  • Scoop out the seeds: Use a sturdy spoon to scoop out the seeds and stringy pulp from each half. Discard them or save the seeds for roasting.
    Scooping out the seeds of the butternut squash bulb.
  • Slice the squash: Cut the peeled neck into approximately 1-inch-thick rounds. Cut the seeded bottom halves into slices approximately 1 inch thick.
    Side-by-side of slicing peeled squash into slices.
  • Cut into cubes: Cut the slices into strips, then cut crosswise into approximately 1-inch cubes. Try to keep the pieces relatively uniform, so they cook at the same rate.
    Side-by-side of cutting butternut squash into cubes on cutting board.

Notes

  • Use a sharp knife: A dull knife is more likely to slip when cutting through firm squash.
  • Create flat surfaces first: Trimming the ends and separating the neck from the bulb makes the squash much more stable while cutting.
  • Peel more than just the shiny outer skin: Butternut squash has a thin pale layer underneath the skin that can be tough after cooking, so continue peeling until you reach the bright orange flesh.
  • Keep the cubes similar in size: Uniform pieces roast and cook much more evenly.
  • If your squash is especially hard to cut: Microwave the whole squash for about 2–3 minutes first to very slightly soften the skin. Let it cool enough to handle before cutting.