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+ servings
A butternut squash is cut into small cubes.
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4.58 from 7 votes

How to Peel and Cut Butternut Squash

Once you learn how easy it is to Peel and Cut Butternut Squash, you'll be dicing and chopping it up like a pro! When you're done, roast the cubes in the oven, add to soups, salads, and more.
Prep Time5 minutes
Total Time5 minutes
Course: Main Course, Side Dish
Cuisine: American
Servings: 6 servings
Author: Jennifer Deppa


  • 1 large butternut squash about 2 ½ - 3 pounds


  • Cut Ends: Trim both ends off of the butternut squash.
    1 large butternut squash
  • Microwave to Soften (optional): If you have a relatively large or firm squash, poke holes all over the squash with a fork and microwave for 2-3 minutes on high power, or until squash is tender. (This may take a little longer if you have a very large squash.) This step is optional and can be skipped if you'd prefer.
  • Peel the Skin: Let cool until you can comfortably touch it and then peel butternut squash with a vegetable peeler. You can also remove the skin by carefully peeling the outer layer with a sharp knife.
  • Remove the Seeds: Cut the squash down the middle where the slim part meets the larger part. In the larger part cut a circle in the middle to reveal the seeds. Scoop out the seeds with a large spoon, scraping down the sides to release the strands. Discard the seeds.
  • Cut the butternut squash into cubes or into strips for fries. Enjoy!


  • To Store: Seal cut, uncooked butternut squash in an airtight container in the refrigerator for up to 3 days.
  • To Freeze: Pre-freeze the pieces in a single layer for 1-2 hours, then transfer to an airtight freezer-safe container for up to 3 months.


Calories: 85kcal | Carbohydrates: 22g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 8mg | Potassium: 665mg | Fiber: 4g | Sugar: 4g | Vitamin A: 20090IU | Vitamin C: 40mg | Calcium: 91mg | Iron: 1mg