So, I have a wonderful butternut squash recipe coming your way next, but first I wanted to share a simple, safe way to cut a whole squash so it’s easy to use in any dish.
I love using butternut squash in dishes like roasted butternut squash bacon pasta or whole wheat butternut squash pancakes, but the thought of cutting a whole squash used to put me off. I would often buy pre-peeled, pre-cut squash for convenience, even though it cost much more per pound. Cutting your own is fresher and far less expensive if you know a reliable technique.
Start by washing and drying the squash thoroughly. Even though you’ll peel it, washing prevents dirt or bacteria on the skin from contaminating the flesh when you cut. With the squash dry, make a straight cut off the bottom to create a stable, flat base. Don’t remove the top (stem end) yet — you’ll use it to hold the squash while peeling.
With a flat base established, make a second cut to separate the narrow neck from the round bottom. You’re not cutting the squash exactly in half — cut just above the widest part of the base so you end up with two manageable pieces: a top (neck) and a bottom (bulb).
Set the top piece upright on its flat end, holding the stem end for stability, and use a chef’s knife to peel from top to bottom. I recommend a knife over a vegetable peeler because the skin is thick and the squash’s shape makes a peeler awkward to use. Keep your knife strokes shallow to avoid removing too much flesh; you can always shave off more if needed. Peel until you reach the bright orange interior, passing the lighter flesh and any greenish strips beneath the skin.
After you’ve removed the skin from the neck piece, lay it on its side and trim off the stem end and any remaining bits of skin so the surface is clean and even. The photo below shows the next steps after trimming.
Now peel the bottom (bulb) section. Stand it on its flat end and use the same top-to-bottom knife strokes to remove the skin. Because of the bulb’s curve, you might miss a bit of skin near the very bottom; once you’ve done the main peeling, lay the bulb on its side and shave off any remaining pieces to leave a smooth surface.
With both pieces fully peeled, you’ll notice the top has already been removed. The bulb contains the seeds and stringy bits. Cut the bottom piece in half lengthwise and scoop out the seeds and fibers with a spoon or an ice cream scoop — anything with a firm edge works well for scraping.
Once cleaned, the squash is ready to be cut to the size your recipe calls for. I typically cut cubes between 1/2″ and 1″—a versatile size that roasts evenly and works well in soups, pastas, and salads.
As a guideline, a 1.5–2 pound whole butternut squash usually yields about 4 cups of diced squash, depending on cube size. I often roast any extra cubes for a side dish or mash leftovers to add to batters like pancake mix for extra flavor and moisture.
For the recipe I’ll share next, I used 1/2″–1″ cubes. Now that you know this method, cutting butternut squash won’t be intimidating — and you’ll save money and get fresher flavor than pre-cut packages. Of course, if you prefer the convenience of pre-cut squash, that works too — either way, enjoy!
