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Love butternut squash but not sure how to cut it? Scroll on down for a tutorial on How to Cut Butternut Squash and our best tips for roasting it.
How to Cut Up Butternut Squash
How to Cut Up Butternut SquashNutrient-rich, naturally low in calories and so delicious, the butternut squash is a fall fan favorite. This squash is readily available just about everywhere and can easily be added to many recipes to make them more hearty and healthy. Have you ever tried it as the base of a sauce? It’s so good!
And all of that is well and good, but you may be asking yourself how on earth do you cut one? If you’ve never cut a butternut squash it can feel intimidating! Fear not, we’re showing you just how to do it in a few easy steps! Plus, we’re sharing our best tips for roasting butternut squash, too.
Safety First!
The most important thing to note when preparing to cut a butternut squash is that you must use a good peeler and sharp knife. Using dull peelers or knives could lead to difficulty peeling or slicing, and that could lead to injuries. A sharp blade is a safe blade because you have to use less force when cutting into the butternut squash. No dull knives need apply for this job!
The second piece of advice is to always keep your fingers away from the blade in case it slips! That means thinking ahead to where the knife would land if it did accidentally slip, and making sure your fingers are not in the way.
And third, try to always find a flat surface to cut. This isn’t always possible when cutting an irregularly shaped gourd such as butternut squash, but whenever possible, set up your vegetable to be flat (even if that means cutting a flat surface first, and then set up your future cuts to be on the flat surface). When you can’t create a flat surface on your squash, make sure your cutting board is on a firm surface, and do your best to steady the squash as you are slicing it.
Steps to Cut a Butternut Squash
Step 1: On a steady surface cut off ½” of the bottom and the top of the squash (including the stem) and discard.
Step 2: Cut off the “bulb” portion of the squash.
Step 3: Using a peeler, peel off the skin of both sections of the squash. Discard the peel.
Step 4: Slice the bulb in half. Scoop out the seeds and the pulp. Discard.
Step 5: Slice the long piece of the squash in half.
Step 6: Using a sharp knife, cut all three large pieces of the squash into slices, about ½” or whatever size dice you need. Always try to use a flat surface to steady your squash when possible.
Step 7: Stack 2-3 slices of squash on top of each other at a time, and cut ½” pieces lengthwise. Then, make a crosswise cut to make a ½” dice. Repeat with remaining squash, until all the squash is diced.
Tips for Roasting Butternut Squash
Now that you’ve got your squash peeled and diced, it’s time to roast it!
The same rules that apply to roasting nearly any vegetable are the same rules that apply to roasting butternut squash.
First, make sure the temperature is high enough in the oven! You can’t roast butternut squash at 350ºF, because well, it’s not high enough to “roast”. When it’s that low of a temperature, you’d simply be baking it. To roast something you need a somewhat high oven temperature.
Second, make sure to use enough oil on your squash. To roast something, you need plenty of oil to create that roasting action on the butternut squash.
And finally, give the squash space on the baking sheet! If you crowd the sheet pan, you’ll steam the squash instead of roasting it.
Watch the video here:
Recipes That Use Butternut Squash:
- Curry Butternut Squash Noodles
- Butternut Squash Curry Soup
- How to Make Vegan Cheese Sauce
- Gluten-Free Hidden Veggie Mac & Cheese with Pecan Breadcrumbs
How to Cut and Roast Butternut Squash
Ingredients
- 1 Butternut Squash
- 1-2 tablespoons avocado oil
- ½ teaspoon salt
Instructions
To Cut:
- On a steady surface cut off ½” of the bottom and the top of the squash (including the stem) and discard.
- Cut off the “bulb” portion of the squash.
- Using a peeler, peel off the skin of both sections of the squash. Discard the peel.
- Slice the bulb in half. Scoop out the seeds and the pulp. Discard.
- Slice the long piece of the squash in half.
- Using a sharp knife, cut all three large pieces of the squash into slices, about ½” or whatever size dice you need. Always try to use a flat surface to steady your squash when possible.
- Stack 2-3 slices of squash on top of each other at a time, and cut ½” pieces lengthwise. Then, make a crosswise cut to make a ½” dice. Repeat with remaining squash, until all the squash is diced.
To Roast:
- Preheat oven to 425ºF. Place a piece of parchment on a rimmed baking sheet.
- Place diced butternut squash, oil, and salt on the baking sheet. Toss together to coat. Spread the squash evenly out on the pan, making sure the pan isn’t overcrowded. Use two pans if necessary.
- Roast in the oven until tender, tossing halfway through, about 25-30 minutes.
This tutorial saved me this weekend! I followed the pictures step by step to make butternut squash this weekend and it was so easy and came out perfectly!
So happy to hear!
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