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A potato peeler that is peeling the skin off of a large butternut winter squash.
4.41 from 5 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! Once you're done, roast the cubes in the oven, add to soups, salads, and more.

Course Main Course, Side Dish
Cuisine American
Prep Time 5 minutes
Total Time 5 minutes
Servings 6 servings
Calories 85 kcal


  • 1 large butternut squash about 2 ½ - 3 pounds


  1. Trim both ends off of the butternut squash and then poke holes all over the squash with a large fork.

  2. Microwave the squash 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.

  3. 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.

  4. 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.
  5. Scoop out the seeds with a large spoon, scraping down the sides to release the strands. Discard the seeds.

  6. Cube butternut squash or cut it into strips for fries. Enjoy!

Recipe Notes

  • 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.
Nutrition Facts
How to Peel and Cut Butternut Squash
Amount Per Serving
Calories 85 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 8mg0%
Potassium 665mg19%
Carbohydrates 22g7%
Fiber 4g17%
Sugar 4g4%
Protein 2g4%
Vitamin A 20090IU402%
Vitamin C 40mg48%
Calcium 91mg9%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.