Every once in a while, I’ll do a how to guide. This summer I wrote about pineapple and mango — two summer produce that are typically costly to buy prepped and cut up. Plus, I love using the two of these for smoothies, snacks or toppings for overnight oats. But summer is over and fall is upon us, so I’ve traded my fruit for squash. I’ve already tackled delicata squash and spaghetti squash, so why not turn to the most beloved of all squashes: butternut squash. Usually I roast squash and peel away the skin after, but I think this technique of peeling first saves a bit more of the squash and is less messy. After learning How to Peel & Cut Butternut Squash, I made a creamy fall bisque (obviously recipe here).
- 1 small butternut squash, washed
- Cutting board
- Sharp kitchen knife
- Vegetable peeler
- Grapefruit spoon or regular spoon
- Place the butternut squash on a cutting board, carefully holding it on its side. Carefully cut about 1/2″ from the top to remove the stem and then 1/2″ from the bottom. Discard the top and bottom.
- Note: if you’re having a difficult time just cutting the top, as it is narrower than the bottom, stop. Pierce your squash’s skin with a fork and microwave on high for about 5 min to soften it.
- Next, using a vegetable peeler, peel the skin. Discard the skin.
- Again, lay the peeled squash on its side and make a cut at the center, where the base begins to widen. Now cut the bottom in half (you should see seeds) and the top in half. You should have four pieces. Alternatively, you could also cut the squash lengthwise.
- Using a grapefruit spoon (this works so well!) or a regular spoon or even fork, scrap out the seeds. Discard the seeds.
- Lay the flat part of each quarter against the cutting board and dice up your squash to desired cube size. The smaller you cube, the faster they will cook.
- Your butternut squash is ready to be transformed — enjoy!
Like Butternut Squash? Try searching these recipes.