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    Home » Recipes » Ingredients & Techniques

    How to Cube Butternut Squash

    Published: Nov 12, 2023 · by Renée B. · This post may contain affiliate links.

    Jump to Recipe   Print Recipe
    Overhead shot of bowl of cubed butternut squash. Pin text reads: How to Cube Butternut Squash.

    Choosing and cutting butternut squash, with its thick skin and dense flesh, can be intimidating. This guide walks you through how to select a perfect butternut squash, then safely peel, cut, and cube it for all your autumn recipe needs.

    Overhead shot of bowl of cubed butternut squash.
    Jump to:
    • How to Pick a Butternut Squash
    • How to Cut & Cube Butternut Squash
    • Equipment
    • Storage
    • Top Tip
    • Butternut Squash Recipes
    • How to Cube Butternut Squash

    With a flavor similar to sweet potatoes with undertones of walnut and butterscotch, butternut squash is a delicious addition to all sorts of recipes. Its naturally sweet, nutty flavor adds depth and complexity to soups, salads, sides, and casseroles, and it makes an excellent substitute for pumpkin in nearly any recipe, too.

    That said, when it comes to prepping them for cooking, butternut squashes can be a bugger. Their thick skin and dense flesh are difficult to cut, and their elongated pear shape just makes the task even more challenging. It can be intimidating.

    Never fear! This guide will walk you through the steps for selecting a perfect butternut squash, and how to cut and cube it for all your autumn recipe needs.

    How to Pick a Butternut Squash

    Choosing a butternut squash is a lot like choosing a ripe watermelon. To choose the best butternut squashes for your recipes, consider the following points:

    • Weight: Like a ripe orange, a butternut squash should feel heavy relative to its size. If it feels light for its size, select a different squash.
    • Sound: Give the squash a solid rap on the bulb end: a ripe squash will sound hollow. If you hear a dull thud, move on.
    • Stem: A ripe butternut stem will be firm and dry. Avoid squashes with green stems (under-ripe), or soft, moldy stems (over-ripe).
    • Skin: Look for squashes creamy tan-colored to dark beige in color, with smooth, thick skin and a matte finish. Avoid shiny squashes (likely under-ripe) or squashes with soft spots, bruises or cuts.
    • Shape: Look for squashes with longer necks and smaller bulbs. A smaller bulb means there is a smaller seed cavity and more meat.

    How to Cut & Cube Butternut Squash

    The best way to cut butternut squash is slowly, and with care.

    While not necessary, softening butternut squash before cutting it can make the process a little less intimidating. Start by piercing the whole squash with the tip of a sharp knife and microwaving it for 2-3 minutes. This brief microwaving helps to slightly soften the tough outer skin, making it easier to slice through.

    To prepare the butternut squash, first cut off the top and bottom (i.e., the blossom and vine ends).

    Cut off the blossom and vine ends of the squash.

    Cut the squash in half horizontally where the narrower top meets the wider bottom. We have found that the easiest way to do this is by placing the knife on the squash and rolling it slightly under the knife while apply light pressure.

    Squash cut in half horizontally where the narrower top meets the wider bottom.

    To easily peel butternut squash, use a sharp vegetable peeler or a paring knife.

    Use a vegetable peeler to peel the squash top and bottom.

    Cut the bottom of the squash in half and scoop out the seeds.

    The bottom of the squash cut in half and scooped out the seeds.

    Once the squash is cut and cleaned, cut it into cubes.

    Bowl of cubed butternut squash, with peel, seeds, etc. strewn around it.

    Equipment

    To safely cut a butternut squash, you must use a sharp knife. If your knife is dull, take the time to sharpen it first.

    My favorite knife for this task is a short, 7-inch chef's knife (sometimes called a housewife's knife). It is long enough to do the job, but not so large that it is unwieldy in the process.

    Storage

    From the garden: Uncooked, uncut butternut squash will last for up to 6 months when stored in a cool, dry place. Uncooked butternut squash should not be refrigerated. If picked from the garden, butternut squash should be cured with warm temperatures and good air circulation for 10-14 days before storing. (Source: Iowa State Extention)

    Refrigerator: Peeled, cubed, or cooked butternut squash can be refrigerated for 5-7 days. Store in an airtight container.

    Freezer: Cooked or raw butternut freezes well. To freeze raw cubed squash, place in air-tight freezer bags for up to a year. We recommend vacuum-sealing if that's an option for you.

    Top Tip

    Did you know that butternut seeds can be roasted just like pumpkin seeds? Clean the seeds, then toss them with a little olive oil, salt and pepper, and roast them on a baking sheet at 325°F (165°C) for about 10 minutes. (Check Top 10 Best Roasted Pumpkin Seed Recipes for more ideas.)

    Half a butternut squash resting on a leek, with cubed pieces of the other half in the foreground.

    Butternut Squash Recipes

    • Overhead shot of a plate of prepared butternut squash with leeks, bacon, and blue cheese. Slices of sourdough bread to the side of the plate, and a serving spoon in the mix.
      Roasted Butternut Squash with Bacon & Leeks
    • OVerhead shot of a crockery bowl filled with butternut soup, garnished with pumpkin seeds.
      Curried Butternut Squash Soup
    • Close-up of sweet potato & butternut samosas on a tray with dipping sauces.
      Sweet Potato & Butternut Samosas
    • Pureed pumpkin draining in a cheesecloth-lined wire sieve.
      Homemade Pumpkin Puree

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    Overhead shot of bowl of cubed butternut squash.

    How to Cube Butternut Squash

    This guide walks you through how to safely peel, cut, and cube butternut squash for all your autumn recipe needs.
    Print Pin Add to Shopping List Go to Shopping List
    Course: Ingredient
    Cuisine: American, Garden
    Diet: Gluten Free, Low Fat, Low Lactose, Vegan, Vegetarian
    Prep Time:10 minutes minutes
    Total Time:10 minutes minutes
    Servings: 8 servings
    Calories: 75kcal
    Author: Renee
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    Equipment

    • 1 7-inch Chefs Knife
    • 1 Vegetable Peeler
    • 1 large spoon

    Ingredients

    • 1 whole butternut squash

    Instructions

    • While not necessary, softening butternut squash before cutting it can make the process a little less intimidating.
      Start by piercing the whole squash with the tip of a sharp knife and microwaving it for 2-3 minutes. This brief microwaving helps to slightly soften the tough outer skin, making it easier to slice through.
    • To prepare the butternut squash, first cut off the top and bottom (i.e., the blossom and vine ends).
    • Cut the squash in half horizontally where the narrower top meets the wider bottom.
      We have found that the easiest way to do this is by placing the knife on the squash and rolling it slightly under the knife while apply light pressure.
    • To easily peel butternut squash, use a sharp vegetable peeler or a paring knife.
    • Cut the bottom of the squash in half and scoop out the seeds.
    • Once the squash is cut and cleaned, cut it into cubes.

    Notes

    To choose the best butternut squashes for your recipes, consider the following points:
    • Weight: Like a ripe orange, a butternut squash should feel heavy relative to its size. If it feels light for its size, select a different squash.
    • Sound: Give the squash a solid rap on the bulb end: a ripe squash will sound hollow. If you hear a dull thud, move on.
    • Stem: A ripe butternut stem will be firm and dry. Avoid squashes with green stems (under-ripe), or soft, moldy stems (over-ripe).
    • Skin: Look for squashes creamy tan-colored to dark beige in color, with smooth, thick skin and a matte finish. Avoid shiny squashes (likely under-ripe) or squashes with soft spots, bruises or cuts.
    • Shape: Look for squashes with longer necks and smaller bulbs. A smaller bulb means there is a smaller seed cavity and more meat.

    Nutrition

    Serving: 1serving | Calories: 75kcal | Carbohydrates: 20g | Protein: 2g | Fat: 0.2g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 7mg | Potassium: 599mg | Fiber: 3g | Sugar: 4g | Vitamin A: 18081IU | Vitamin C: 36mg | Calcium: 82mg | Iron: 1mg
    This website provides approximate nutrition information for convenience and as a courtesy only. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
    Have you tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

    Love it? Pin it! If you love these tips for how to cube butternut squash, make sure that you don’t lose it! Pin it to your favorite Pinterest recipe board before you go!

    Overhead shot of bowl of cubed butternut squash. Pin text reads: How to Cube Butternut Squash.

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    About Renée B.

    Renée is self-taught home chef with a penchant for creating healthy(ish) comfort food recipes, and adapting vintage recipes for the 21st century cook. In her spare time, she writes unfinished novels and songs about cowboys.

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