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Overhead shot of bowl of cubed butternut squash.
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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.
Course Ingredient
Cuisine American, Garden
Diet Gluten Free, Low Fat, Low Lactose, Vegan, Vegetarian
Prep Time 10 minutes
Total Time 10 minutes
Servings 8 servings
Calories 75kcal
Author Renee

Equipment

  • 1 7-inch Chefs Knife
  • 1 Vegetable Peeler or paring knife
  • 1 large spoon for seeds
  • 1 microwave optional

Ingredients

  • 1 whole butternut squash

Instructions

  • Soften (optional): Pierce the squash a few times and microwave 2–3 minutes to soften the skin.
  • Trim Ends: Slice off the top and bottom so the squash sits flat.
  • Separate: Cut crosswise where the neck meets the bulb.
  • Peel: Remove all skin and green streaks with a peeler or knife.
  • Scoop: Halve the bulb section and scoop out the seeds.
  • Cube: Cut into planks, then sticks, then cubes. Aim for even pieces.

Notes

Storage
  • Whole: Store in a cool, dry place up to 6 months.
  • Cut/Cubed: Refrigerate up to 7 days in an airtight container.
  • Frozen: Freeze raw or cooked cubes up to 1 year.
Tip: Roast the seeds! Toss with olive oil, salt, and pepper, then bake at 325°F for about 10 minutes.

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
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