How to Peel and Cut Butternut Squash

I look forward to so many varieties of winter squash during the fall and winter months. Delicata, kabocha squash and butternut squash are some of my very favorites, and I incorporate them into my recipes as often as possible.

Of all of the varieties, butternut squash is one of the most widely used, which is why pre-cut butternut squash cubes are readily available in most supermarkets.

It’s extremely convenient to purchase it prepped and ready, but of course it’s more cost effective to know How to Peel and Cut Butternut Squash yourself.

It may seem daunting, but with my easy instructions you’ll be able to prep an entire butternut squash easily in minutes!

If you’d like to learn how to make butternut squash purée, be sure to see my post for Butternut Squash Casserole.

Why you’ll love this recipe:

• You’ll learn how to cube butternut squash (and peel it!) easily in just a few minutes.
• It’s more cost effective to do it yourself as you’ll get more for your money.
• Cubed butternut squash is great for a multitude of recipes such as soups, roasted vegetables, sheet pan meals and more.
• It will keep for 3-5 days in an air tight container in the refrigerator or you can freeze it to use at a later date.

Tools you’ll need

• Butternut squash. A 3 lb. butternut squash will yield about 4 cups of cubed butternut squash. I always purchase butternut squash with a long neck as the neck portion is easier to cut into uniform sized cubes. The squash can be stored in the refrigerator for 3-5 days or frozen for up to 3 months.
• Cutting board. Use a large cutting board!
• Sharp knife. Use a nice sharp knife to cube the butternut squash, and even remove the peel.
• Y-peeler (optional). I prefer to remove the peel with a knife, but if you prefer to use a peeler, a y-peeler or vegetable peeler is much more effective than a swivel peeler.
• Spoon. You’ll need a fairly large spoon to remove the seeds from the bulb portion.
• Bowl. Place a small to medium bowl nearby for the butternut squash seeds.

How to peel butternut squash

There are two different ways to go about peeling a butternut squash. You can use a y-peeler, or cut the peels off with a knife following the instructions below.

Pro tip: I prefer to remove the butternut squash peel with a knife. The peel is quite thick, so it’s easier to remove the entire peel in one go when using a knife.

Remove the peel with a y-peeler

If you use a y-peeler to peel butternut squash, you’ll need to peel each strip at least twice to get down to the butternut squash flesh as the peel is quite thick.

1. Lay each squash portion flat and peel from left to right, or stand upright at an angle and peel from top to bottom.
2. Be sure to remove all of the peel, until you reach the butternut squash flesh.

Remove the peel with a knife

This method is much quicker as you can remove all of the butternut squash peel in one cut.

1. Stand each butternut squash half upright on a cutting board.
2. Cut off the peel section by section, following the curve of the bulb portion.

How to cut butternut squash

Cutting butternut squash can seem daunting, but I promise that it’s extremely easy following my step by step instructions.

It only takes a knife, a spoon, a peeler, a cutting board, and a few minutes of time.

Pro tip: Cut in uniform sizes of 1 – 1 1/2″ as best you can for even cooking. I always purchase butternut squash with a long neck as the neck portion is easier to cut into uniform sized cubes.

1. Place the butternut squash on its side on a cutting board. Using a sharp knife, remove the top and bottom of the squash.
2. Cut the squash into two pieces, separating the neck from the bulb.
3. Peel the squash (see instructions above), then stand each section upright and cut in half.
4. Remove the seeds from the bulb portion with a spoon.
5. Cut each half into 1″ thick slices.
6. Cut into 1″ cubes (or the desired size).

Recipe FAQs

What to do with butternut squash

There are so many great ways to use cubed butternut squash as shown below.

• Prepare cinnamon roasted butternut squash for a simple side dish, or toss into salads like fall harvest salad or butternut squash quinoa salad.
• It’s the star ingredient of my butternut squash baked risotto, which is the perfect fall and winter vegetarian dinner.
• It’s a great addition to autumn vegetable soup.
• It’s perfect cooked with spatchcock roast chicken.
• Use it in place of the pumpkin in pumpkin curry.

Recipe notes

• Pro tip: I prefer to remove the butternut squash peel with a knife. The peel is quite thick, so it’s easier to remove the entire peel in one go when using a knife.
• Cut the butternut squash cubes into uniform sizes of 1 – 1 1/2″ as best you can for even cooking. I always purchase butternut squash with a long neck as the neck portion is easier to cut into uniform sized cubes.
• A small butternut squash (1.5 lbs.) will yield about 2 cups of cubed butternut squash, while a larger size (3 lbs.) will yield closer to 4 cups.
• Cubed butternut squash will keep in an air tight container in the refrigerator for 3-5 days or in the freezer for up to 3 months.

Butternut squash recipes you’ll love:

• 30+ Butternut squash recipes
• Butternut squash soup
• Hasselback butternut squash by The Healthy Foodie
• Mashed butternut squash
• Roasted butternut squash and pear soup
• Roasted whole butternut squash