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thank goodness for this demo!!! It would have taken me a week to do this otherwise :)
I roasted my butternut squash first in a pot with a lid and water till tender after it cooled then I peeled it. A lot easier!
Very helpful and great breakdown of instructions with picture ..thank you
This may be a little bit nuts…..but I don’t like the cream-colored part of the squash that is right undeaneath the outer skin. I need to cut that away also. I do it with my peeler or else I cut it away after I have cut the squash into smaller pieces. I also put the squash into the microwave to soften the outer shell before I do anything to it.
I think the cream-colored part adds a bitterness to the squash no matter how you cook it. That could be in my head also. You know how it goes……
Looks real easy. Did not realize you could just peel it
This is the best method I’ve found online. It works great! Thanks so much!
Butternut squash and kale go beautifully together, especially with shallots or sweet onion chopped in the mix. Bacon bits and sage leaves add another couple of layers of flavor. And, with this, penne, cooked right in the skillet with the other ingredients with enough chicken broth to cover and soften the penne.
I make butternut squash like fried apples. Delish!
Is that squash ever used in a dessert recipe?
I have always cut mine up this way. Then put the cubes in a casserole dish. I put butter and Brown sugar in it and bake. My family loves it. Great side dish. Never any left overs.
Love the butternut squash recipe on this site. One small correction, I weighed my squash and it was 2 1/2 pounds and made about 4 cups of small chunks. (This post suggests that a 1 1/2 pound squash will make 4 cups.)
I have never cooked with squash before but I am today, and I had no idea how to cut up my butternut squash. Thank you for this! :)
Try roasting it in an oven – 400 for 50 min – spread a little olive oil and s&p. after it cools, scoop out the squash – easy peasy!
That’s the way I do it as well! Less work involved.
Regarding the instructions for how to cut a butternut squash. I find them too complicated and hard. I grow about 90 squashes each year and here is how I prepare cubes of them. Wash and lie the squash on it side . With a sharp big knife cut the top and bottom off and slice the rest into 1″ slices.
( or half inch if needed..). Peel the slices after they are cut and pile them 4-5 high to cut them into cubes. When you get to the slices that have the seeds simply run the knife around the inside to remove those and thn cut into cubes. No special peeler or mallet needed and less physical force too.
I also poke the squash a few times with a knife (like I would a potato) and put it in the microwave for a few minutes, flip it over and put it in for another few minutes. This makes it a lot softer and easier to cut :)
I just discovered a great tip! Put several squash in the oven at one time – on a cookie sheet lined with foil – for about 3 hours at 300 degrees. You don’t need to prick them at all, just throw them in whole. Let them cool and then easily cut open length wise and scoop out the pits. The rest can be scooped out easily, and even put in freezer bags for the freezer. It is my new way to do squash!
Elise, thanks to your pin on this I bought a butternut squash like for the first time. Made garlic parmesan squash and honey roasted squash. Oh my, so delicious, what have I missed out all these years!!!
After reading all the comments, I steamed for 10 minutes, then separated the bulb from the stem. Cutting the ends, I pierced and held each section vertically with a prong, then simply sliced off the outer skin, without needling to touch it with my hands. This is the first time I cooked it, and found all these comments very helpful. Thanks!
I cut the squash in half lengthwise and scrape out the seeds wish a tablespoon. I place them cut side down in a microwave safe baking dish, cook on high until soft 7 – 10 min. Let them rest covered with parchment or saran until cool enough to handle, then scrape out the cooked soften squash. I usually serve this squash puree’d or mashed w/o any seasoned, like the natural flavor of “veggies” with seasoned entree’s or meats.
If you rub pumpkin or squash with oil and roast you can eat the skin. It’s lovely