No need to don a coat of armor to peel, cut, and seed this sturdy squash.
While that can be convenient, youre almost guaranteed to pay a premium for pre-cut butternut squash.
Plus, in the case of frozen cubes, you have less control over the final consistency.
Credit:Jacob Fox. Food Styling: Annie Probst
To peel butternut squash with a vegetable peeler, feel free to do so when the squash is whole.
For easy peeling, cut both ends off before peeling.
Rinse the skin well under running water, using a clean dish towel to brush off any dirt.
Credit:Jacob Fox. Food Styling: Annie Probst
Rest the end of the squash on the cutting board.
Place one of the squash pieces cut-side down on the cutting board.
Repeat with the other squash half.
Credit:Jacob Fox. Food Styling: Annie Probst
Place the top, cut-side down, on a cutting board, then slice or chop as desired.
Use your knife to slice or chop as desired.
For cubes, cut long strips of squash.
Credit:Jacob Fox. Food Styling: Annie Probst
Once cut, chop the strips into cubes.
Test Kitchen Tip:Prefer toroast butternut squash halves?
No need to peel it first.
Use your knife to slice 14-inch off the stem end and the root end.
Use a spoon to scoop out the seeds and stringy pulp parts from both halves.
Check out ourButternut Burrito Bowlsfor inspiration.
Come fall, little feels cozier than a butternut squash soup.
Fans rave aboutButternut Squash and Carrot SoupandGluten Free Butternut Squash Soup with Polenta Croutons.
