How to Peel and Cut Butternut Squash
Want to learn how to peel and cut butternut squash? You’ve come to the right place. Learn my tips and tricks to prepping your butternut squash before cooking it. It’s easier than you think, and you just need a few tools to make it happen.
Servings 6 servings
Calories 60kcal
Ingredients
- 2 lb. butternut squash or larger!
Instructions
Peel the squash
- Wash the squash. Run it under hot water, then pat dry with a kitchen or paper towel.
- Slice off the top and the bottom.
- Use a vegetable peeler to peel the squash. Start peeling the length of the squash, gripping the vegetable in one hand to hold it steady while you peel. Work your way around the squash. When you reach the bulbous part, switch the direction of the peeler and peel in a circular motion, following the shape of the vegetable until the entire peel has been removed.
Cut the butternut squash
- Slice the squash down the middle, length-wise.
- Remove the seeds and pulp using a spoon or a scooper tool.
- Cut the butternut squash. Slice the butternut squash into half moons, then cut those in half, length-wise.
- Dice those into bite-sized pieces.
- NOTE: You can leave your butternut squash halved and roast it this way or also roast it in the half moons. The final cut of your butternut squash should depend on the recipe you’re making.
- Use the butternut squash in your recipe, and enjoy!
Notes
How to store: Transfer the cut butternut squash in to an airtight storage container. Store in the fridge for 3-5 days. Use as needed.
How to freeze: Place the cut roasted butternut squash on a parchment-lined baking sheet. Transfer it to the freezer, checking around 4-6 hours to confirm the squash is frozen through. Transfer to an airtight freezer bag, and freeze for up to 3 months. Depending on the recipe, you can use this frozen or you might need to defrost in the refrigerator.
Nutrition
Serving: 1serving | Calories: 60kcal | Carbohydrates: 16g | Protein: 1g | Sodium: 6mg | Fiber: 5g | Sugar: 3g
