Learn How to Peel and Cut Butternut Squash easily with my simple step by step instructions. You’ll save money with this handy DIY, and can add the butternut squash cubes to your recipes or freeze to use at a later date!

Cubed butternut squash on a cutting board

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 want to learn how to make butternut squash purée, be sure to see my post for Butternut Squash Casserole.

Butternut squash

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

Tools to cut butternut squash
  • 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.

How to peel butternut squash with a y-peeler
  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.

How to remove butternut squash peel with a knife
  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.

How to cut butternut squash collage
  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).
How to cube butternut squash

FAQs

How to pick butternut squash

There are a few simple things to look for to find the perfect butternut squash.

First, choose one that is hard and heavy, meaning not light for its size. If it’s too light, it’s not ripe yet. You may also use the knocking test…tap on the outside of the squash. If it sounds hollow, it’s ripe.

Look for a butternut squash that is dark beige with no green spots, bruising or deep scratches, and it should have a stem that’s deep brown and firm to the touch.

I always purchase butternut squash with a long neck as the neck portion is easier to cut into uniform sized cubes.

Do you need to peel butternut squash skin?

Butternut squash skin has a thick, tough skin that’s not edible, therefore it must be peeled.

The skin is quite thick, so I prefer to remove the peel by cutting it off with a sharp knife in order to remove all of the peel in one go.

Alternatively, you could use a y-peeler, but it will take a bit longer to remove all of the peel.

What is the easiest way to cut a butternut squash?

The best way to cut a butternut squash is to lay the squash on its side on the cutting board and remove the top and bottom.

From there, cut the squash in half, separating the neck and the bulb, and peel each portion.

Stand each portion upright and cut in half, and scoop the seeds out of the bulb halves.

Place each half cut side down on the cutting board and slice into 1 1/2″ slices, then cut into uniform-sized cubes.

What to do with butternut squash

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

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.
Cubed butternut squash in a bowl

Butternut squash recipes you’ll love:

Did you try this recipe?  If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram!

Cubed butternut squash on a cutting board

How to Peel and Cut Butternut Squash

Learn How to Peel and Cut Butternut Squash quickly and easily with this simple tutorial! From there, use cubed butternut squash in a multitude of recipes or freeze for a later date!
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Ingredients

  • 3 lb. butternut squash

Instructions 

Peel the butternut squash

  • Peel the butternut squash with a y-peeler by laying flat and peeling from left to right, or stand upright at an angle and peel from top to bottom. Make sure to remove all of the peel, until you reach the bright orange flesh.
    3 lb. butternut squash
  • Alternatively, you can stand each portion upright and remove the peel using a sharp knife, cutting from top to bottom. This method is quicker as it removes the entire peel in one cut.

Cut the butternut squash

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

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.

Nutrition

Calories: 77kcal, Carbohydrates: 20g, Protein: 2g, Fat: 0.2g, Saturated Fat: 0.04g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 0.01g, Sodium: 7mg, Potassium: 599mg, Fiber: 3g, Sugar: 4g, Vitamin A: 18081IU, Vitamin C: 36mg, Calcium: 82mg, Iron: 1mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!

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