How to Cut a Butternut Squash in 5 Steps

Butternut squash (Cucurbita moschata) is a type of winter squash, a broad genus that includes pumpkins and calabazas. When fully grown, butternut squash may have the shape of a peanut or a bean. It has tan, shell-like skin and bright orange flesh that tastes similar to sweet potatoes when cooked.

Butternut squash is eighty-six percent water, which makes it a filling but low-calorie vegetable. The majority of its calories come from carbohydrates. Butternut squash is high in vitamin A, vitamin C, and beta-carotene, and it also contains minerals like calcium, magnesium, manganese, and potassium. It is gluten-free and low in fat.

Follow this step-by-step tutorial to learn how to peel butternut squash, remove its seeds, and cut the whole squash into usable pieces.

1. 1. Cut off the squash stem and bottom. Lay the whole squash on its side and, using a sharp knife, slice off the stem and bottom of the squash. Use your non-dominant hand to hold the squash while cutting, making sure to tuck your fingers in for safety. Once the knife has pierced through the squash skin, you can lean in with more pressure to complete the cut.
2. 2. Cut the squash in half. The easiest way to work with larger vegetables is to cut them into manageable pieces first. Cut your butternut squash in half at the neck (the spot where it begins to curve out) so you can continue working with two smaller squash halves.
3. 3. Peel the squash with a sharp vegetable peeler. Place the flat end of each half on the cutting board and use a sharp vegetable peeler to peel butternut squash skin in long, downward strokes. Be sure the bottom ends do not curve toward your fingers; if they do, cut them back. A Y peeler is better for this purpose, but a swivel peeler can also get the job done.
4. 4. Remove the seeds. Using a sharp chef's knife, cut the large bulb of the squash in half lengthwise to reveal the seeds. Use a metal spoon to scrape out the seeds and stringy pulp from the squash cavity. Save the seeds if you’d like to roast them later.
5. 5. Cut the peeled squash pieces into cubes. To cut the long neck of a butternut squash, slice it in half and place each half on the cutting board with the cut sides (the flat sides) down for stability. Cut squash into semicircles as thick as your recipe calls for (usually between half- to one-and-a-half-inch pieces). Cut each semicircle into cubes (one-inch cubes may be most useful). You can also cut the squash bulb by slicing each half into semicircles the same width as the slices from the neck. You will then cube the semicircles with a paring knife, aiming for roughly one-inch cubes. Some of the pieces will be irregular in shape, but they are still perfectly fine to use.

Cookbooks abound with delicious butternut squash recipes. Typically you cook butternut squash on a baking sheet in the oven, but you can also roast butternut squash on an outdoor grill or make butternut squash soup with a food processor. Consider a few unique butternut squash ideas for your next cooking adventure.

1. 1. Butternut squash risotto: Creamy butternut squash risotto is fall comfort food at its best. Arborio rice is slowly cooked in broth with onion, butternut squash, white wine, Parmesan cheese, and butter.
2. 2. Butternut squash hummus: A sweet twist on classic hummus with puréed butternut squash, chickpeas, tahini, lemon juice, and garlic. Serve with toasted pita chips and raw veggie sticks.
3. 3. Butternut squash lasagna: This twist on lasagna consists of layers of lasagna noodles with a creamy purée of butternut squash, caramelized onions, bechamel sauce, and ricotta.
4. 4. Spice-roasted butternut squash: At the end of the day, you can't go wrong roasting squash in the oven. On a baking sheet, try tossing 1-inch cubes of squash (from one 3-pound squash) with 2 tablespoons of extra-virgin olive oil, 1 ½ teaspoons cumin, 1 teaspoon coriander, kosher salt and black pepper. Spread cubes onto the sheet in a single layer. Roast in an oven at 425°F for 35 to 40 minutes, until tender and lightly browned. This recipe makes an excellent side dish and requires minimal prep time.

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