Eating squash is one of the best parts of autumn, but prepping butternut can be intimidating.
Watch Now: Conquering Butternut Squash
Whether it's the shape or the density, or the fact that these guys are bigger than many other foods we have to cut up, tackle it one part at a time, you'll see that each part of it is simple to manage.
Below, we provide an easy-to-follow way to peel squash, remove the seeds, and cut it into neat cubes that cook evenly. It's not a hack, it's just a straightforward method. Watch the video to see exactly what to do, and what to avoid.
There are so many ways to cook this nutritious vegetable. The sooner you learn how to tackle it yourself, the sooner you can dig in.
1 (2-pound) butternut squash
A sharp peeler
A large, sharp knife
Large cutting board
Ice cream scoop or spoon
Gather the equipment and a squash. The knife should have a wide blade and the cutting board should be at least twice as long and wide as the squash.
Peel the squash with a peeler, preferably one with a Y-shape, holding the squash in one hand, and peeling with the other. Pile up the peels in a relatively neat mound to keep things from getting too slippery on the board. Keep your fingers away from the peeler blade.
Lay the squash on the board and slice off the bulb by pressing the knife straight down to sever the bulb from the neck. Do not saw back and forth.
Scoop out the seeds and squash strings using an ice cream scoop or sturdy spoon.
Slice the bulb into even-size pieces. Slice the neck into slabs, then sticks, then crosswise into cubes and cook as desired.
Ways to Cook Butternut Squash
- Roasting: Drizzle with oil, sprinkle with salt and pepper and roast in a preheated 450 F oven until tender when poked with a knife and browned in spots.
- Steaming: Steam in a steamer basket until tender in the center.
- Spiralizing: Butternut necks make really good spiraled noodles that can be eaten instead of pasta.