The Simple Method To Peel And Cut Butternut Squash

Butternut squash is a comforting and versatile addition to any fall or winter table. The best part? Most butternut squash recipes are fairly easy to make.

There's a catch, however: You have to get through the tough exterior skin before you can harvest the sweet, creamy, delicious flesh awaiting you inside. Sure, you can buy pre-cut butternut squash at many grocery stores, but doing it yourself is often more cost effective. Plus, once you know the basic steps, you'll be prepping butternut squash like a pro in no time.

Start With A Sharp Knife

A sharp knife will make any job in the kitchen easier. A dull blade will be harder to work with and only increases the chances of an accident.

To determine if your knife needs to be sharpened, simply test it out on a piece of soft fruit like a tomato or even a sheet of paper. If it glides through quickly and effortlessly, you're good to go. Otherwise, you'll want to sharpen your knife before you begin.

How To Peel and Cut Butternut Squash

Don't be intimidated, it's just a few easy steps!

1. Peel the Squash

Starting at the stem end, use a sharp Y-shaped vegetable peeler to remove the skin. The skin is quite thick, and you want to go all the way down to the bright orange flesh, which might take a couple passes. The skin isn't inedible, but its best to remove it for soups, purees, or other applications where you want the squash to be silky smooth.

2. Trim the Ends

Trim and discard the stem and base of the squash. (You can save these scraps for stock.)

3. Slice in Half

Using a large knife, carefully cut the squash in half lengthwise. Butternuts can be a little tough to cut through, so a sharp knife is especially needed here.

4. Remove Seeds and Pulp

Remove seeds and pulp with a large spoon, not unlike scooping out a pumpkin for carving on Halloween.

If desired, rinse seeds, removing all of the stringy squash membrane, and pat dry. Drizzle seeds with olive oil, season to taste, and bake on a sheet pan at 350°F until golden, about 10 minutes.

5. Slice and Cube

Cut each squash half into 1/2-inch-thick slices. Then cut each slice into 1/2-inch cubes. Use immediately, or refrigerate in an airtight container up to three days.

Recipes That Use Butternut Squash

Once prepped, butternut squash can be roasted, sautéed, or simmered into soups, side dishes, and more. Here are a few of our favorite ways to cook with butternut squash.

• Coconut-Curry Butternut Squash Soup: Warm spices and creamy coconut milk create a rich soup for chillier days.
• Butternut Squash Lasagna: Trade in a classic tomato lasagna for this seasonal take on the baked pasta.
• Butternut Squash Bread Pudding: If you are looking for a less-traditional side dish to serve with fall and winter meals, this butternut squash bread pudding fits the bill.