Butternut squash may look intimidating, but with a few simple steps, you can safely peel, seed, and cube it for soups, stews, roasting, and more. Follow this foolproof guide to confidently prepare your squash for any recipe.

Ingredients

1 whole butternut squash

Instructions

Trim the Ends:
Place the squash on a large, sturdy cutting board. Using a sharp chef’s knife, slice off the top ½ inch (including the stem) and the bottom ½ inch. Discard both ends.
Peel the Skin:
Hold the squash firmly with one hand and use a sharp vegetable peeler to remove all the outer skin. Peel in long, vertical strokes from top to bottom. Discard the peel.
Halve the Squash:
Lay the squash on its side and cut it in half crosswise, separating the long neck from the round bulb. Then, slice each section in half lengthwise, giving you four total pieces.
Remove the Seeds:
Using a spoon, scoop out the seeds and stringy pulp from the round halves (the bulb). Discard or save the seeds for roasting.
Cut into Desired Pieces:
Lay each piece flat-side down on the cutting board for stability. Slice into ½-inch or ¾-inch cubes for roasting, or cut into chunks, planks, or slices depending on your recipe.
Store or Use Immediately:
Use the squash right away in your favorite recipes, or store in an airtight container:
- Refrigerate for up to 3 days
- Freeze for up to 3 months

Why You’ll Love This Method

Safe & Efficient: Step-by-step cuts reduce risk and waste.
Budget-Friendly: Prepping a whole squash is cheaper than buying pre-cut.
Versatile Prep: Works for cubing, slicing, or even spiralizing.
Perfect Texture: Fresh-cut squash roasts and cooks more evenly.

Tips

Use a sharp peeler: A Y-peeler or serrated peeler makes the job easier.
Microwave hack: Microwave the whole squash for 1–2 minutes to soften the skin slightly for easier peeling.
Stabilize the squash: Always place flat sides down when cutting to avoid slipping.
Save the seeds: Clean, season, and roast for a healthy snack.

Variations and Substitutions

Use frozen squash: In a pinch, store-bought frozen cubes work well for soups and stews.
Peel after cooking: For soups, you can roast the squash whole and scoop out the flesh instead of peeling it raw.
Try other squash: This method works for acorn, kabocha, or delicata squash (though delicata skin is edible!).

FAQs

Do I have to peel butternut squash?
Yes, the skin is thick and tough. It’s best to remove it before or after cooking unless roasting halves for soup.

Can I use a knife instead of a peeler?
Yes, carefully slice off the skin using a paring knife if you don’t have a peeler—but use extra caution.

How do I keep it from rolling around?
Always cut one side flat first. Once you have a stable base, it’s easier and safer to continue slicing.

Serving

Cut butternut squash is perfect for:

Roasting with herbs and olive oil
Adding to soups or stews
Pureeing for risotto or pasta sauces
Tossing into salads or grain bowls
Baking into casseroles or stuffing

Suggestions

Roast the whole squash first if you find peeling too difficult—then scoop out the flesh.
Batch-prep and freeze extra cubes for quick weeknight meals.
Make a mix with other root vegetables like carrots and sweet potatoes for a hearty medley.
Use the neck for uniform cubes; use the bulb in purées or soups.