Butternut squash is by far my favorite winter squash to cook with. It is relatively easy to prepare and the beautiful orange hue of the flesh enhances the color of any dish.
Cutting a butternut squash may seem intimidating at first. But once you follow the steps outlined below, you’ll be ready to tackle any butternut squash.
HOW TO PICK BUTTERNUT SQUASH
When the new crop of butternut squash arrives at the grocery store, usually around late-September to October, they’re all pretty fresh. Almost any butternut squash you see is a winner.
Towards the end of winter squash season (usually late-February to March), a lot of the butternut squash tends to be dry on the inside. When you cut open the squash, you’ll notice parts of the core (right above the bulb containing the seeds) is no longer firm. Instead, it’s soft and stringy and not pleasant to eat. If you are picking squash late in the season, pick ones that have a nice heft for their size.
HOW TO CUT BUTTERNUT SQUASH
TRIM THE ENDS
First, trim off the ends of the squash. Make sure to use a sharp knife for this. I usually slice off about 1/2 inch off the top and bottom of the squash. I have seen some people slice off at least an inch from the bottom, and I don’t think that’s necessary. You end up wasting quite a bit of squash that is perfectly fine to eat.
BUTTERNUT SQUASH SAP
When you slice off the ends, the squash may start to “sweat”. This moisture is a sap that the squash releases to protect itself. Younger squash tends to release more sap. The sap is lightly sticky and hardens over time.
After handling butternut squash, I usually find a thin filmy layer on my skin that’s peeling. Some people find that this filmy layer makes their skin itch. For me, the thin film comes off after an hour, provided that I wash my hands with hand soap.
If you find the sap irritating your skin, wear gloves to cut the butternut squash. Alternatively, hold onto the squash with a kitchen towel as you peel and cut it.
PEEL BUTTERNUT SQUASH
I like using a Y-peeler for peeling the outer skin. I usually make my way around the squash once and stop peeling.
SLICE SQUASH IN HALF
Once you peel the squash, slice it in half. For extra security, place a kitchen towel underneath the cutting board so that the board doesn’t shift as you cut the squash.
If your squash has a longer neck, lay the squash on its side (horizontally). Then, hold onto the bulb with one hand and use the other hand to slice off the neck. Place the neck cut side down on the cutting board, and slice it in half vertically. Next, place the bulb bottom side down on a cutting board, and slice it in half.
If your squash has a shorter neck, prop up the squash vertically, with the bulb side down. Slice the squash vertically, right down the middle. If slicing the squash this way makes you feel nervous, use the method described above.
REMOVE THE SEEDS
Use a spoon to remove the seeds and string from the bulb. I usually use the spoon to scrape the cavity so that it’s nice and smooth. Here are a few ideas on how to roast squash seeds if you are interested! I must admit that I never roast them.
CUT SQUASH INTO CUBES
Take each quarter of the squash (or half if you are working with smaller squash) and cut them into 3/4-inch slices. Then, cut each slice into 3/4-inch cubes. I like cutting squash into smaller cubes so that they’re easier to cook. That’s all you need to do to cut butternut squash!
HOW TO STORE BUTTERNUT SQUASH
For whole, unopened butternut squash, store them in a cool and dark area for up to 1 to 2 months. I don’t like storing squash for longer because then tend to dry out.
Store cut butternut squash in a container and refrigerate for up to 4 to 5 days. To freeze butternut squash, line large plates or a small sheet pan with parchment paper. Arrange the cut squash on the prepared plates or sheet pan in a single layer. Freeze for a few hours and then transfer the squash to a freezer bag. Frozen butternut squash will keep for several months.
BUTTERNUT SQUASH RECIPES
- Vegan Butternut Squash Soup
- Vegan Butternut Squash Curry with Spinach
- Baked Butternut Squash Mac and Cheese
- Butternut Squash Mashed Potatoes
- Coconut Lime Butternut Squash Fried Rice
How To Cut Butternut Squash
Instructions
- Trim off about 1/2 inch from each end of the squash.
- Take a vegetable peeler and peel the skin off the squash. If you don’t want your hands to feel filmy afterwards, wear gloves or use a kitchen towel to hold onto the squash.
- If your squash has a longer neck, lay the squash on the cutting board horizontally. Then, hold onto the bulb with one hand and use the other to slice off the neck. Place the neck cut side down on a cutting board, and slice it in half vertically. Next, place the bulb bottom side down on the cutting board, and slice it in half.
- If your squash has a shorter neck, prop up the squash vertically, with the bulb side down. Slice the squash vertically, right down the middle. If slicing the squash this way makes you feel nervous, use the method described in Step 3.
- Use a spoon to remove the seeds and string from the bulb. I usually use the spoon to scrape the cavity so that it’s nice and smooth.
- Take each quarter of the squash (or half if you are working with smaller squash) and cut them into 3/4-inch slices. Then, cut each slice into 3/4-inch cubes.
- Store cut butternut squash in a container for 4 to 5 days. To freeze butternut squash, line large plates or a small sheet pan with parchment paper. Arrange the cut squash on the prepared plates or sheet pan in a single layer. Freeze for a few hours and then transfer to a freezer bag. Frozen butternut squash will keep for several months.
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