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If you’ve ever been intimidated by how to chop butternut squash, fear not. Consider this your step-by-step guide for how to safely and efficiently cut a squash!
It’s easy to follow, works every time, and gets you from whole squash to peeled, seeded cubes in about 5 minutes flat. Let’s do this!
If you try this method, be sure to tag a photo #minimalistbaker on Instagram so we can see what you do with your squash. Cheers, friends!
How to Cut Butternut Squash
A visual, step-by-step tutorial on how to cut butternut squash! Plus, several ways to put your squash to use once it’s chopped.
Author Minimalist Baker
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5 from 1 vote
Prep Time 5 minutes minutes
Total Time 5 minutes minutes
Servings 6 (cups cubed)
Course Side Dish
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 4-5 Days
Ingredients
US Customary – Metric
- 1 large butternut squash
Instructions
The best way to cut butternut squash is to start with a large, very sharp knife and a sturdy cutting board. To begin, cut off the top stem and bottom end of your squash and discard.
Then cut the squash in half where the small, cylinder shape and round, bulb-shape meet.
Use a sharp knife (or a sturdy vegetable peeler) to carefully remove the skin. Alternatively, the skin can stay on because it’s edible when roasted! But if adding to a soup (or recipe where it won’t be roasted), remove and discard.
Remove any seeds with a spoon or ice cream scoop. The seeds can be cleaned, washed, dried, and roasted if desired (similar to this tutorial).
Cut the squash into small cubes and it’s ready for use in recipes like this Curried Butternut Squash Soup, Saucy Butternut Squash Portobello Tacos, or Butternut Squash Hummus!
You can use your squash right away, cover and store leftovers in the refrigerator up to 4-5 days, or freeze it in a well-sealed container up to 1 month.
Video
Notes
*Nutrition information is a rough estimate for 1 cup cubed without salt or oil.
Nutrition (1 of 6 servings)
Serving: 1 cup cubed Calories: 63 Carbohydrates: 16 g Protein: 1.4 g Fat: 0.1 g Saturated Fat: 0 g Cholesterol: 0 mg Sodium: 6 mg Potassium: 493 mg Fiber: 1.4 g Sugar: 3.1 g Vitamin A: 14850 IU Vitamin C: 39.6 mg Calcium: 260 mg Iron: 0.9 mg
Reader Interactions
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All commentsI made thisQuestions
Laurie says
Thanks for posting how to cut it up. It was helpful.
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Support @ Minimalist Baker saysWe’re glad it was helpful, Laurie. Thank you for sharing! xo
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Paula Chapin says
Making butternut for the first time. Excellent pictures of how to do it! Whew; I can relax now.
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- Support @ Minimalist Baker says
You’re in for a treat! Enjoy, Paula :)
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Denise says
I still don’t know how to cut the bottom half!
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- Support @ Minimalist Baker says
Hi Denise, check out the video if you haven’t already!
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MP says
This helped! TY
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- Support @ Minimalist Baker says
We’re so glad it was helpful! Thank you for sharing!
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Donna says
I often cook my squash in the microwave for a few minutes. It makes cutting the squash much easier.
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- Support @ Minimalist Baker says
Great tip, Donna!
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Betty says
can we cook butternut squash with the seeds? Want to do that for a soup, saves me scooping out the seeds and, if the seeds are healthy I want them in the soup
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- Support @ Minimalist Baker says
Hm, we think they might make it bitter, but let us know if you try it!
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Betty says
I did try it, came out ok the soup, don’t think it tasted too different to without the seeds. Just making sure though, is it healthy to cook them and est the seeds this way?
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- Support @ Minimalist Baker says
Hi Betty, we’re not certain, but the seeds can be roasted and eaten, so we don’t see why not!
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Raeanne says
I have made squash soup with the seeds. I don’t find it bitter. I always roast the squash first. Usually, I just roast 1 hr with skin (until tender). After it cools a little, I remove the skin and place the small cubes of roasted squash in the vegetable or chicken broth. Season and cook.
- Support @ Minimalist Baker says
Thanks for sharing your experience, Raeanne! xo
Sam says
Where did you get your cutting board from?
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- Support @ Minimalist Baker says
Hi Sam, we can’t remember where this one was from. Maybe an etsy shop?
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Rosss says
Always a pain in the butt but I’ll give this a shot!
Would love to see more squash recipes from you in the future some butternut squash chili or curry would be perfect for these cold months.Reply
- Support @ Minimalist Baker says
Thanks for the recipe suggestions, Ross! We’ll add them to the list :D
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Shaunessy says
What kind of knife do you use? I need a good knife for cutting harder veggies. Last time a cut up a squash I sliced my finger.?
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Hayley says
Would love to know the knife brand too! ??
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- Support @ Minimalist Baker says
Hi! I believe we got it at World Market a few years ago! This one is very similar. Hope this helps!
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