These simple but comprehensive step-by-step instructions for How to Easily Peel & Cut Butternut Squash include photographs for each stage. The awkward shape of butternut and it’s thick skin can feel quite daunting if you don’t know where to start. But once you know what you’re doing, it’s actually a breeze.
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Butternut squash is a really great veg to keep on hand. I tend to buy them when they’re in season in the autumn and they keep incredibly well if you keep them in a coolish place (not the fridge). I’ve used one over a year after buying it before. Which makes it a perfect vegetable for those of us that aren’t very good at planning and shopping on a regular schedule.
But the problem is they can be a bit intimidating to prepare. Not really because they’re difficult as such but they are an odd shape. And the skin does appear that it might be hard to remove. It doesn’t help that various chefs on TV insist on showing us 3,000 different but unnecessary ways to tackle them.
What this post is going to show you is how to easily peel the skin without wasting any of the flesh. And how to easily cut it into chunks whilst removing the inner seeds – again without waste, and importantly without a lot of mess.
What is Butternut Squash
Butternut squash is a member of the gourd family of vegetables. Like pumpkins and various other winter squashes, they’re native to the Americas. There are other gourd varieties that are cousins like the bottle gourd which is native to Africa. Summer squashes like courgettes and then more surprisingly melons are also classed as gourds/squash.
I’ve said that squashes are vegetables but they’re actually botanically fruit. They’re technically berries – like bananas but not raspberries or strawberries. Isn’t science wonderful.
Butternuts generally have a bulbous bottom and more slender top portion. The fibre covered seeds are contained in a hollow in the bottom section. They can sometimes be a little straighter but are usually still chunky nevertheless.
The flesh is a deep rich orange colour with generally sweet overtones to the otherwise savoury flavour. I don’t think they taste or have a texture all that dissimilar to sweet potato once cooked. I do often use them interchangeably.
Is Butternut Squash Skin Edible?
Yes but I don’t like it! I find the skin to be on the tough side and I’m not a fan so I almost always peel. But if you want to keep the peel on the squash, simply skip the peeling step. Of course you should make sure to give the butternut a very good clean and dry first.
Are Butternut Squash Seeds Edible?
Also yes! They need to be cleaned well to remove all the fibrous bits of flesh and then dried well.
Once tossed in some oil and whatever seasoning you choose, they can be toasted slowly in a frying pan or roasted in the oven until toasty and crisp. I wouldn’t recommend trying this in an air fryer as the seeds are very light and they will fly all over the place and can harm the inner workings.
How to Use Prepared Butternut Squash
You can use the butternut squash cubes in all manner of ways. Add to soups, stews and casseroles, steam and serve simply seasoned or mash to a puree. Throw them into traybakes or simply air fry them as a delicious side dish.
Air Fryer Roasted Butternut Squash Cubes Recipe
I’ve written these instructions to end up with roughly 1 inch cubes of squash. But you can stop at slices/rings, cut them into batons/fries or cut lengthways in half or quarters. Each of these options might lend itself to different cooking methods. I like to slow roast halves or quarters or steam/microwave them through then oil and season and air fry.
You can also cut the butternut into smaller pieces when adding to different dishes. Try any of these recipes featuring squash:
Remember that butternut is a winter squash and very similar to pumpkin. Some places even call it butternut pumpkin. Because of that you can use it as a substitute in pretty much any pumpkin recipe – sweet or savoury.
Many recipes call for pumpkin puree – to make this you simply need to cook the butternut. Ideally you do this in a drier way than boiling – so steaming or microwaving is best. Then you blitz up in a processor and you’re ready to go. Don’t season the butternut unless the recipe calls for a seasoned puree.
Freezing Prepared Butternut Squash
This is especially great to do if you like to batch work. Prepare and cut as many butternuts as you wish, throw them into a freezer bag and freeze – it really is as simple as that.
You should just be able to delve into the bag and grab as many cubes as you want when you need it. Much like when you get frozen store-bought veg. But if you prefer you can freeze in portions ready to grab.
Equipment Notes
You only need a couple of items of equipment to prepare squash.
First off you need a good large sharp knife. I have a tendency to use quite small knives in general, I like the control and I just find them more comfortable to use. But you do need to use a decent chef’s knife or large cleaver for this job. And it must be sharp. Knife injuries mostly come from using blunt knives, not sharp ones.
Next up is a vegetable peeler. I most prefer the ones that are Y shaped rather than the kind that you use on their side. Y peelers are called speed peelers and I highly recommend making sure you have one in the kitchen. They’re very cheap and you can buy them everywhere.
The benefit of using a speed peeler rather than a paring knife when peeling butternut squash is that it glides around and over all the curves. Which means that you don’t end up gouging out chunks and you don’t accidently peel off more layers than you need to.
A comprehensive list of the equipment used to make this recipe is included in the main recipe card below. Click on any item to see an example. There are no hard and fast rules so many items can be sensibly substituted to achieve the same results.
Step-by-Step Instructions
Peeling
Start by peeling a ring right around the top of the squash. This will give you more purchase when starting the next stage.
Methodically work your way round the squash peeling all the way from the top strip right down to the very bottom.
I hold the squash in my non-dominant left hand and peel with my right. I turn the squash in my left hand rather than move my right hand.
You should be able to do this in long strokes but if you find it easier to grip, do the top portion first then the bottom section.
Keep going until you can see just orange flesh and almost no lighter areas. You may need to lightly go over each area once more if the skin is particularly thick.
Then you can peel off one more ring from the bottom of the squash.
Cutting
Use a large sharp knife to slice off the top stalk and bottom knobbly bit.
Cut the top sections into rounds. Set aside the bottom for the moment.
Then cut each slice into chunks. How many roughly 1″ chunks you get from each slice will totally depend on the girth of your particular squash.
De-Seeding
Cut the bottom section into similar size rings as the top section For me this was just 2 rings.
Use a teaspoon to scrape out the seeds and all the fibrous bits of flesh that are attaching them. Scraping is really the key to getting this done – be firm!
Cut the rings into similar size chunks than you cut the top pieces.
And that’s it, you’re ready to proceed with your recipe or freeze the chunks ready to use at a later date.
Don’t forget to let me know in the comments if you try making this recipe – I want to know what you think and if you made any substitutions, how did it turn out?
Still Have Questions?
Simple! Just contact me and I will do my best to help as quickly as I am able. Head over to my Contact Me page, any of my social media channels or post a comment at the bottom of this page and I’ll see what I can do.
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More Simple How To Guides
The Recipe
How to Easily Peel & Cut Butternut Squash
Ingredients
- 1 Butternut Squash
Instructions
- Make sure your butternut squash is thoroughly dry. This will prevent slipping when peeling and cutting.
Peeling
- Start by peeling a ring right around the top of the squash. This will give you more purchase when starting the next stage.
- Methodically work your way round the squash peeling all the way from the top strip right down to the very bottom.I hold the squash in my non-dominant left hand and peel with my right. I turn the squash in my left hand rather than move my right hand.You should be able to do this in long strokes but if you find it easier to grip, do the top portion first then the bottom section.
- Keep going until you can see just orange flesh and almost no lighter areas. You may need to lightly go over each area once more if the skin is particularly thick.
- Then you can peel off one more ring from the bottom of the squash.
Cutting
- Use a large sharp knife to slice off the top stalk and bottom knobbly bit.
- Cut the top sections into rounds. Set aside the bottom for the moment.
- Then cut each slice into chunks. How many roughly 1″ chunks you get from each slice will totally depend on the girth of your particular squash.
- Cut the bottom section into similar size rings as the top section. For me this was just 2 rings.
De-Seeding
- Use a teaspoon to scrape out the seeds and all the fibrous bits of flesh that are attaching them. Scraping is really the key to getting this done – be firm!
- Cut the rings into similar size chunks that you cut the top pieces.
- And that’s it, you’re ready to proceed with your recipe or freeze the chunks ready to use at a later date.
Notes
- Size – The 850g butternut squash photographed for this post yielded 650g of prepared squash.
Manuel says
Butternut squash have always scared me slightly so I used this method and it worked a treat.
Sisley says
This made it so easy. Thank you so much.
Mel says
This will definitely save me a few fingers!
Lesley says
I followed your instructions when cutting up squash and they work. So simple and a lot easier and safer to peel rather than using a knife.