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!
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.