How To Peel And Cut A Butternut Squash - Simply Recipes

Skip to Content

• In The Kitchen
• Cooking Tips & Techniques

How to Peel and Cut a Butternut Squash

Peeling and cutting a butternut squash at home is safe and easy with our method and step by step instructional video.

By Elise Bauer Elise Bauer Elise founded Simply Recipes in 2003 and led the site until 2019. She has an MA in Food Research from Stanford University. Learn about Simply Recipes' Editorial Process Updated October 27, 2025 18 Ratings Save Print Jump to recipe

Why Make This

• A sharp, heavy chef's knife and a stable surface make butternut squash easy to prep at home.
• Peeling the squash is simple: use a vegetable peeler and stand the squash upright for stability.
• After peeling, a long cut down the center splits the squash safely for further cutting.

Butternut squash can be rather daunting to prep. They're round, hard, thick, and dense. But with a few easy steps you can very quickly peel and chop your butternut squash without too much difficulty.

First you need to have a large sharp knife. After that, the most essential thing to keep in mind when it comes to cutting anything is to stabilize whatever it is you are attempting to cut.

This is nowhere else as critical as when cutting a butternut squash, a notoriously difficult task because of the thickness and density of that squash.

The most important thing to consider when following these steps, or anyone else's steps for cutting winter squash is to keep whatever pieces you are working on as stable as possible.

The first cut from the bottom of the squash is to help keep the squash steady on the board as you gently work your knife down from the top to bottom.

Our Favorite Ways to Cook Butternut Squash

• The Basics!
• Pasta With Butternut Squash Parmesan Sauce
• Butternut Squash Soup
• Butternut Squash and Black Bean Skillet Dinner
• Butternut Squash Lasagna

From the Editors Of Simply Recipes Print Save

How to Peel and Cut a Butternut Squash

Prep Time 10 mins Total Time 10 mins Servings 4 to 6 servings Yield 1 squash

Keep squash pieces as stable as possible while cutting. A rubber mallet can help, if you have one, to gently push the knife through difficult thick spots. Using a very sharp vegetable peeler, one with a carbon steel blade, will help with the peeling.

By the way, it helps to microwave a butternut squash (whole) for 30 seconds or so first, before peeling. This will help soften the peel just enough to make it a bit easier to peel.

Keep Screen Awake

• 1 butternut squash, 1 1/2 to 3 pounds

1. Slice off the ends:

   Using a heavy, sharpened chef's knife, cut off about 1/4-inch from the bottom of the squash in an even slice. Then cut off 1/4-inch from the stem end.

2. Peel with a vegetable peeler:

   Holding the squash in one hand, use a sharp vegetable peeler in the other hand to peel off the outer layer of the squash. You can also secure the squash standing upright and peel it in downward strokes with the peeler.

3. Cut the squash in half:

   Stand the peeled squash upright on a cutting board. It shouldn't wobble, you want the squash to be stable. (If it is wobbly, make another cut at the bottom to even it out.) Make one long cut, down the middle from the top to bottom, with a heavy chef's knife.

   Some squashes can be pretty hard; to help with the cutting you can use a rubber mallet to gently tap on the ends of the knife to help push the knife down through the squash.

4. Scrape out the seeds:

   Use a metal spoon to scrape out the seeds and the stringy pulp from the squash cavity. (If you want, you can prepare the seeds like toasted pumpkin seeds.)

5. Cut squash halves into slices:

   Lay the squash halves, cut side down on the cutting board for stability. Working section at a time, cut the squash into slices, lengthwise, the desired width of your squash pieces. Some recipes call for 1/2-inch slices or cubes, some for 1-inch or greater.

6. Stack and slice, then make crosswise cuts into cubes:

   If you are cubing the squash, lay the slices down (you can stack a few at a time) and make another set of lengthwise cuts. Then make crosswise cuts to make cubes.

   One 1 1/2 pound butternut squash will yield approximately 4 cups of 1/2-inch cubed squash.

   Did you find this recipe helpful? Let us know with a rating and review!

• Cooking Tips & Techniques

Nutrition Facts (per serving)
60	Calories
0g	Fat
16g	Carbs
1g	Protein

Show Full Nutrition Label ×

Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories	60
% Daily Value*
Total Fat 0g	0%
Saturated Fat 0g	0%
Cholesterol 0mg	0%
Sodium 6mg	0%
Total Carbohydrate 16g	6%
Dietary Fiber 5g	17%
Total Sugars 3g
Protein 1g
Vitamin C 23mg	114%
Calcium 62mg	5%
Iron 1mg	5%
Potassium 429mg	9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included. Butternut Squash Soup 65 mins Ratings Curried Butternut Squash Soup 75 mins Ratings Baked Acorn Squash with Butter and Brown Sugar 85 mins Ratings How to Cook Butternut Squash: 3 Ways to Know! Butternut Squash with Walnuts and Vanilla 40 mins Ratings My 1-Ingredient Upgrade for Butternut Squash Soup Makes It Restaurant-Worthy Butternut Squash with Brown Butter and Thyme 50 mins Ratings Butternut Squash Apple Cranberry Bake 70 mins Ratings I Asked 4 Experts the Best Way To Cook Butternut Squash—They All Said the Same Thing How to Chop an Onion 2 mins Ratings The Hands-off Trick for Better Homemade Soup Pasta With Butternut Squash Parmesan Sauce 90 mins Ratings How to Cut a Mango 5 mins Ratings The Simple Trick for the Best Butternut Squash Soup How To Slice an Onion 2 mins Ratings Creamy Pumpkin Soup With Smoked Paprika 60 mins Ratings