How to Peel and Cut Butternut Squash Easily
Butternut squash is sweet, versatile and good for soups, roasts and sides. It is also hard, round and awkward, which is why many cooks avoid it. The good news is that learning how to peel butternut squash takes about five minutes, and the right method makes it easier and safer. This guide shows you how to peel and cut butternut squash step by step.
What you need
- A large, sharp chef's knife
- A stable cutting board (place a damp towel under it to stop it from sliding)
- A sturdy peeler. The Professional Peeler in the Götze 3-in-1 Peeler Set works well on firm vegetables like squash.
- A spoon for scooping the seeds
How to peel butternut squash easily
- Trim both ends. Cut off the top stem and the base so the squash can sit flat.
- Separate the neck from the bulb. Cut the squash in two where the straight neck meets the round bulb. You now have two stable pieces instead of one wobbly one.
- Stand each piece on its flat end and peel downward with the peeler, following the curve. Make a few passes until the pale orange flesh shows all the way around.
- Rinse and dry the peeled pieces so they do not slip.
A peeler that follows curves helps here. Our guide on how to choose a peeler explains what to look for.
How to cut butternut squash
- Neck: Lay it on its side and cut it into rounds, then cut the rounds into planks and cubes.
- Bulb: Stand it on its flat end and cut it in half from top to bottom. Scoop out the seeds and stringy bits with a spoon.
- Cut each half into wedges or cubes, as the recipe requires.
For roasting, aim for pieces of about the same size, so they cook at the same rate. Safety tip: always keep your fingertips curled back and your knife on a flat, stable board.
Another option: roast first, scoop later
If peeling feels like too much work, you can halve the squash, scoop the seeds, roast it cut-side down until soft and then scoop out the flesh. This works well for purees and soups. When you want crisp roasted cubes or a specific shape, peeling first is the better route.
What to make with butternut squash
- Roasted Butternut Squash Soup (Vegan, Coconut), a silky, dairy-free soup.
- Baked Curly Sweet Potato Fries, a similar technique for another firm vegetable.
- A side dish for the holiday table. See our Thanksgiving prep list for a full vegetarian menu.
Find more peelers in our peelers collection.
How to choose a good butternut squash
A good squash makes every step easier. Look for one that feels heavy for its size, with a firm, matte, evenly tan skin. Avoid squash with soft spots, cuts or deep blemishes. A long, straight neck gives you more of the easy-to-cut section, which is handy if you plan to cube it. Store whole squash in a cool, dry place until you are ready to use it.
How to roast butternut squash cubes
Roasting brings out the squash's natural sweetness. Heat the oven to 220°C (425°F). Toss the cubes with olive oil, salt and pepper, spread them on a baking sheet in a single layer and roast for 30–35 minutes, turning once, until tender and lightly browned. Crowding the pan steams the squash instead of browning it, so use two sheets if you need to.
Seasoning ideas
- Warm and savory: cumin, smoked paprika and garlic.
- Cozy and sweet: cinnamon and nutmeg with a little maple syrup.
- Fresh and herby: sage or thyme with lemon zest.
Roasted cubes are good in grain bowls, salads and pasta. Blend them with broth and coconut milk for soup, as in our vegan butternut squash soup.
Common mistakes
- Peeling a whole, uncut squash. It rolls and slips. Cut it into sections first.
- Using a dull blade. A dull knife or peeler slips more easily on hard skin. Keep your tools sharp, as in our guide to sharpening knives and scissors.
- Cutting uneven pieces. Pieces of different sizes cook unevenly, so some burn while others stay hard.
Butternut squash FAQ
Do you have to peel butternut squash?
The skin is edible once roasted, but it can stay tough. For soups and purees you can roast the squash with its skin on and scoop out the flesh. For cubes, peeling gives a better texture.
How do I store cut butternut squash?
Keep peeled, cubed squash in an airtight container in the refrigerator and use it within a few days.
What is the safest way to cut a butternut squash?
Use a stable board, cut off the ends first so the squash sits flat, split it into the neck and bulb, and keep your fingertips curled back.
