A step-by-step photo tutorial on how-to cut, peel and cube Butternut Squash safely!
Cubing butternut squash may sound like a daunting task to many….
But not any longer because today I’m sharing with you basic steps on how-to cube butternut squash and to show you that it really can be done in a timely manner and without losing any fingers.
While there are probably hundreds of ways you can go about this cubing task, this is the method I prefer. Here we go!
1. You will need a butternut squash, two medium bowls, a cutting board, a sharp knife, a spoon and some man (or woman) power.
We recommend a 7-inch santoku knife or 8-inch chef knife for this job
2. Begin by slicing the neck (skinnier part) of the butternut squash into 1/2- to 1-inch thick rounds. Slice until you start seeing seeds.
3. Set the round butternut squash slices aside and quarter the remaining part of the squash, known as the bulb.
4. With a spoon, scoop out the seeds & pulp and place in one of the bowls.
5. With your knife, carefully slice the skin off each quarter and discard into the bowl with the seeds.
If you find this too cumbersome to do with a large knife, you can also use a paring knife or vegetable peeler to remove the skin.
6. Again, with your knife, carefully slice the skin off each round Butternut Squash slice and discard into bowl.
7. Now, it’s time to cube – the easy part!
8. Cube the peeled quarters as best you can into 1/2- to 1-inch cubes. Some pieces may be awkward shaped but that’s okay! It’ll all taste the same! Place cubes in a clean bowl.
Note: picture below are slices of squash before they’re cubed.
9. Cube the round butternut squash slices into 1/2- to 1-inch cubes. Place cubes in a clean bowl.
There you have it! A big mound of perfectly cubed butternut squash ready for roasting.
Wondering how to roast Butternut Squash cubes?
We’ve got you covered with an easy and oh-so-tasty recipe. Our Butternut Squash Home Fries make the perfect side-dish for any meal.
Click here for the recipe!
How-to cube butternut squash: Pin now – cube later!
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These are delicious. But mine did not get “crispy”. I even broiled at the end to get them to brown. Could I increase oven temp to 450? Suggestions please.
Hi Deborah,
You can try increasing the oven temperature a bit to see if that works. Some squash can be waterier than others depending on the variety, time of year, location it was grown, how long it’s been stored, etc. which will affect how crispy your cubes get. Mine tend to not get super crispy like a potato would but rather nicely browned on the edges because I grown my own squash and we tend to go through them pretty fast.
Thank you for the cutting tips. I was peeling the whole squash and then cutting( a lot of work). Instead of using a regular spoon ( I’ve bent a few) I now use a metal ice cream scoop. Works like a charm and no more bent spoons!! Keep up the great job !!! I’ve made several of your recipes .
I love the idea of using an ice cream scoop – that’s brilliant! Thanks so much for sharing and for your support.
I’m planning on roasting butternut squash. If I prepare it following your instructions, which I do thank you for, can I do it a day or two ahead? I will put it in the fridge. Or will it turn brown?
It will stay good in an airtight container in the refrigerator, enjoy!