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Your Butternut Squash is the Perfect Fall Veggie, But it Isn’t Easy to Cut: 3 Tips on How to Cut Butternut Squash
Nov 27, 2019, 10:10 AM | Updated: Dec 16, 2019, 12:01 pm
Photo: Storyblocks
This article about how to cut butternut squash is presented by Orson Gygi. Family owned and operated since 1945. Helping to preserve the Gygi Tradition with tools, tips, and solutions for every kitchen adventure – visit Gygi.com.
Butternut squash is a classic fall vegetable, but it’s not that easy to prep. The hard skin can make butternut squash difficult. But not if you have the right tools! Here are 3 tips on how to cut butternut squash.
Heather Smith and Candace Heward share a step-by-step guide for prepping your squash at home.
1. Slice the Top and Bottom Off
Photo: Storyblocks
With a sharp chef’s knife on a stable cutting board, start by slicing off the top half-inch of the squash with the stem and discard. Then similarly slice off the bottom half-inch of the squash, and discard that too. If it’s too hard to cut, poke some holes in the skin with a fork and microwave it for a couple of minutes.
2. Peel the Skin and Slice
Photo: Storyblocks
Peel all of the skin off of the squash with a serrated veggie peeler. It may take a few times to run over each area you peel. start with the rounded section first, then move to the skinnier section. Then discard the peel. Once you’ve peeled the entire squash, lay the squash on its curved side and slice it in half. Then slice those pieces in half down the center vertically. Watch those fingers! Now you should have four pieces of squash.
3. Scoop It and Cut Your Squash
Photo: Storyblocks
Use a spoon to scoop out the seeds and pulp. Your squash is ready to cut up however you would like. To dice the butternut squash, place the flat sides of the squash on your cutting board and cut it into your desired size and shape of pieces. The smaller the pieces, the faster your squash will typically cook if you are roasting it.
You can cook your squash right now. Or you can refrigerate it in a sealed container for up to 3 days. Or freeze it in a sealed container for up to 3 months. You can find more kitchen tips at gygi.com.
