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side shot of how knife slicing the bottom end of the butternut squash
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How to Cut Butternut Squash

Butternut squash may seem confusing to cut at first but this post will walk you through all you need to know about butternut squash and How to Cut Butternut Squash.
Course ingredient
Cuisine American
Diet Low Fat
Prep Time 10 minutes
Total Time 10 minutes
Calories 338kcal
Author Rena

Equipment

  • knife
  • cutting board
  • spoon

Ingredients

  • 1 butternut squash

Instructions

  • Slice off the top and bottom of the butternut squash.
  • Lay the squash on its side and using a vegetable peeler, peel the squash from end to end.
  • Cut the squash in half.
  • Turn each half upright and split it down the middle.
  • Scoop out the seeds using a spoon.
  • Place them cut-side down and slice into your preferred thickness.
  • Then cut the slices into small cubes.

Notes

  • be sure to use a sharp knife
  • use a hard heavy feeling butternut squash. Check it to make sure non of its sides are soft 
  • Store pre-cut butternut squash in the fridge for up to one week. Place in an airtight container.
  • You can freeze pre-cut butternut squash for up to 3 months and use it in soups.

Nutrition

Calories: 338kcal | Carbohydrates: 88g | Protein: 8g | Fat: 1g | Saturated Fat: 1g | Sodium: 30mg | Potassium: 2640mg | Fiber: 15g | Sugar: 17g | Vitamin A: 79725IU | Vitamin C: 158mg | Calcium: 360mg | Iron: 5mg