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Learn how to cut butternut squash with ease, including halves and cubes. Plus, learn the right way to peel and prepare it for cooking.
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Pin ItHow to Cut and Cook Butternut Squash
Butternut Squash is one of those weird-shaped vegetables that leaves you wondering, What am I supposed to do with this? How do I cut it? What do I make with it? How do I cook it? If you’ve never cut or cooked one before, it can definitely be intimidating.
But this popular winter vegetable is so delicious, I don’t want you to miss out. So I’m here to show you, step by step, how to cut butternut squash, so you don’t have to fumble around with it.
In addition to showing you how to cut it, I’ll tell you how to peel butternut squash, prep it, store it, and give you some recipe ideas.
Tips for Beginners
- Use a large, well-sharpened knife. I like using a chef’s knife. A knife that is sturdy and heavy will make it easier to handle, and the sharpness will make it easier to slice through the squash with ease.
- Stabilize your cutting board so that it doesn’t move around while chopping. Heavier boards tend to stay put a little better (compared to flimsy plastic ones). You can also dampen the surface beneath the board to help it stay in place.
- If you’re having trouble getting through the skin, try piercing the skin first with the tip of the knife, and then make a full cut.
- Gently tuck your fingertips, almost like forming a claw, to be sure you don’t nick them while slicing.
- To soften the skin before cutting and peeling: poke small holes all over the squash, then place it in the microwave for 2 minutes. This will make it a little easier to pierce the skin and cut it.
How to Cut Butternut Squash (Step by Step)
- Place a cutting board firmly on your workspace. It’s important that the board is sturdy and doesn’t move around while cutting.
- First, cut off both ends of the squash (about 1/4-1/2 inch).
- Next, cut the butternut squash in half at the “neck” (where the larger half meets the skinnier part).
- This is the best time to peel the squash. Place flat ends on the cutting board and peel downwards.
- Take the “neck” half and cut horizontally into rings/rounds. Or cut into long sticks, and then cube if desired.
- Cut the large “bulb” part in half lengthwise and use a spoon to scoop out the seeds.
- You can roast the squash like this, in two large halves. Or, you can continue cutting into slices or cubes.
- For cubed squash, I recommend cutting 1/2-inch to 1-inch cubes. This is a good size for cooking and/or freezing.
Roasted Butternut Squash
Equipment
- Baking Sheet
Ingredients
- 1 butternut squash 2 lbs
- 2 tablsepoons olive oil
- salt and pepper
- 1 tablespoon maple syrup
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper optional
Instructions
- Preheat oven to 400°F. Fully wash the squash. Use a sharp and heavy knife to cut off the bottom.1 butternut squash
- Cut the squash in half length-side, rocking as you cut. Be careful as you cut.
- Use a large spoon to smoothly cut out the seeds. Set aside or throw away. (Can roast the seeds if desired.)
- Line a baking sheet with parchment paper and brush with oil. Brush the inside of the squash with additional oil and season with salt and pepper. Place flesh-side down on the baking sheet.2 tablsepoons olive oil, salt and pepper
- Roast for 30-40 minutes or until the squash is tender.
- While the squash is roasting, stir together the maple syrup, cinnamon, and cayenne pepper.1 tablespoon maple syrup, 1/4 teaspoon ground cinnamon, 1/4 teaspoon cayenne pepper
- Remove the squash from the oven and flip. Brush with the maple syrup glaze. Return to the oven and broil for 5 minutes or until the glaze is caramelized. Enjoy!
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
Cutting butternut squash ahead of time will make meal prep much faster. If you won’t be cooking it right away, place it in an airtight container and store it in the refrigerator up to 4 days.
How to Make Roasted Squash Step by Step
Preheat the oven and wash the squash: Preheat oven to 400°F. Fully wash the squash. Use a sharp and heavy knife to cut off the bottom.
Cut the squash: Cut the squash in half lengthwise, rocking as you cut. Be careful as you cut.
Remove the seeds: Use a large spoon to smoothly cut out the seeds. Set aside or throw away. (Can roast the seeds if desired.)
Get the baking sheet ready: Line a baking sheet with parchment paper and brush with 1 tablespoon of oil. Brush the inside of the squash with a tablespoon of oil and season with salt and pepper. Place flesh-side down on the baking sheet.
Roast: Roast for 30-40 minutes or until the squash is tender.
Prepare the glaze: While the squash is roasting, stir together the 1 tablespoon maple syrup, 1/4 teaspoon ground cinnamon, and 1/4 teaspoon cayenne pepper.
Pour the glaze over the squash: Remove the squash from the oven and flip. Brush with the maple syrup glaze. Return to the oven and broil for 5 minutes or until the glaze is caramelized. Enjoy!
How to Peel Butternut Squash
You don’t have to peel the squash but it’s recommended. It mostly depends on how you’ll be consuming it. If you’re going to roast the whole squash, I don’t find it necessary. The skin becomes easily digestible after roasting, and it’s easy to scoop out if you don’t want it.
If you’re going to be cubing or slicing the squash to cook, then I do recommend peeling it during the cutting process. Peeling butternut squash is pretty straightforward. It has a thick, tough skin, so peeling can be a daunting task, but it’s easy.
- When to peel: You can peel butternut squash after you’ve removed the ends, or after cutting it in half. You can also roast it with the skin on, and gently pull or shave it off after cooking.
- I prefer to peel it after removing the ends and cutting the neck and the larger body apart. This creates more manageable pieces to handle. You can see which step this is during the cutting process below.
- I recommend using a Y peeler for the smoothest process. Other types of peelers might be a little harder to use, especially if they’re flimsy. If you don’t have a peeler, use a small paring knife.
- After cutting off the ends, place the squash standing up, with a flat end on the cutting board. Use your peeler to peel downwards, working your way around the squash until all the skin has been removed.
Storage
Freeze butternut squash uncooked in an airtight container in the freezer for up to 1 month.I find that cutting the squash into cubes is the easiest way to store it, especially if you’ll be freezing it.
Serving Suggestions
Butternut squash is the perfect side for any meal, but I especially like it with Seasoned Chicken Breast for a quick weeknight dinner. Squash also pairs nicely with Meatloaf for the ultimate in comfort food. You can also prepare it with our Air Fryer Salmon Recipe for another quick weeknight meal option.
Easy Butternut Squash Recipes
Once you’ve manage to peel and cut butternut squash, it’s time to cook it! Here are some recipe ideas.
Followed your recipe exactly but squash never fully cooked.
The recipe says nothing at all about dicing the butternut squash…