How to Peel and Cut Butternut Squash
This post has tips for How to Peel and Cut Butternut Squash and links to my favorite butternut squash recipes. And while I don’t judge if you buy pre-cut butternut squash cubes, the freshly peeled and cut squash is so much more flavorful and less expensive!
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Here are my tips for How to Peel and Cut Butternut Squash, in case you’ve been a bit daunted by trying to cut a hefty squash. And this is a technique worth learning, because buying a whole butternut squash and cutting it up at home can help you save money and get that garden-fresh squash flavor.
I think butternut squash is one of the best things about Fall. For years I grew squash of all kinds in my garden and I got to be pretty good at peeling and cutting up winter squash. But I do admit, cutting up the big butternut squashes takes some practice.
That’s why in the U.S. you’ll see bags of already peeled and cut butternut squash start to appear in stores at this time of year. I’ve resorted to buying the squash cubes myself, but they won’t ever be as good as freshly cut squash. Once you master the steps for peeling and cutting up butternut squash, check below for after some ideas for using it!
What do you need for this technique of peeling and cutting up Butternut Squash?
- large whole butternut squash
- large sharp knife
- sharp spoon such as a grapefruit spoon
- vegetable peeler
Recipe ideas for Cooking Butternut Squash:
Check out Favorite Butternut Squash Recipes to see my tried-and-true ways to use this delicious winter squash!
Detailed Steps for How to Peel and Cut Butternut Squash:
(Use the complete recipe below to get a short printable list of these steps.)
- If you’re buying your squash in the store, you’ll may get one that’s shaped a bit differently than this, since most butternut has a thin neck with a bulb-shaped end where the seeds are. This one is the Really Big Squash variety I loved so much when I used to grow it in my garden.
- Some people may have a reaction to touching raw winter squash, this is sometimes called Squash Hands! If you notice a reaction when you’re touching raw squash, wear rubber gloves while you’re cutting it up.
- Whatever variety of butternut you have, start by cutting off the stem and blossom end of the squash.
- Next cut the squash in half so you can scrape the seeds out. You’ll need a bit of muscle on the knife to cut through the squash. If it’s a particularly big squash you might want to cut it into quarters.
- Get the most pointed and sharp spoon you can find to scrape out the seeds, grapefruit spoons (affiliate link) are great if you have them. Try to scrape off all the stringy material that’s around the seeds.
- The inside of the squash should look really clean when you’re finished scraping the seeds out.
- Now comes the part that’s nearly impossible to do with a knife. Using a sharp vegetable peeler (affiliate link) peel away the skin in long strips.
- I’m not too compulsive about removing every bit of those green stripes that are just under the skin, but if they bother you, just peel until they’re completely gone.
- Once all the squash pieces are peeled, cut into strips the width that seems right for what you’re making with the squash. For roasted squash, I try to make pieces that are slightly over an inch square.
- Then turn the strips the other way and cut again to make cubes.
- Use the butternut squash cubes to make something tasty!
- Check below for an easy-print version of these tips and some favorite butternut squash recipes from Kalyn’s Kitchen.
How to Peel and Cut Butternut Squash
Instead of buying those past-their-prime butternut squash cubes in the store, use these tips for How to Peel and Cut Butternut Squash. It's a bit of work, but the freshly cut butternut squash is so much better!
Materials
- 1 large whole butternut squash
Tools
- large sharp knife
- sharp spoon such as a grapefruit spoon
- vegetable peeler
Instructions
- Some people may have a reaction to touching raw winter squash! If you notice a reaction when you're touching raw squash, wear rubber gloves while you work
- Start by cutting off the stem and blossom end of the squash.
- Next cut the squash in half so you can scrape the seeds out. If it’s a particularly big squash you might want to cut it into quarters.
- Get the most pointed and sharp spoon you can find to scrape out the seeds. Try to scrape off all the stringy material that’s around the seeds.
- The inside of the squash should look really clean when you’re finished scraping the seeds out. Â
- Using a sharp vegetable peeler (affiliate link) peel away the skin in long strips.
- Once all the squash pieces are peeled, cut into strips the size for what you’re making with the squash. For roasted squash, I try to make pieces that are slightly over an inch square.
- Then turn the strips the other way and cut again to make pieces.
- You can use your butternut squash cubes in a variety of recipes!
Find More Recipes Like This:
Use Winter Squash Recipes to see all the recipes with winter squash including butternut, spaghetti squash, acorn squash, delicata squash, and of course pumpkin. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for this Post:
How to Peel and Cut Up a Butternut squash was first posted in 2008, when I had lots of butternut squash in my garden! I’ve been using this method ever since then, and the post was last updated with more information in 2025.
56 Comments on “How to Peel and Cut Butternut Squash”
The best tip I’ve ever received about cutting any squash is to microwave it for 3 minutes before cutting.  Makes it so much easier and less dangerous.
Good tip if you don’t mind waiting for the squash to cool.
I have an old fashioned WWII ice cream scoop that I use to easily scoop out the seeds.
That sounds perfect! What a good idea.
FYI, some people (myself included) have a reaction when we handle raw butternut squash with our bare hands. The sap forms an uncomfortably tight film on our skin, that doesn’t wash off easily. I always wear rubber kitchen gloves when peeling and cutting up butternut squash, and that solves the problem.
This is the first I have ever heard about this, but I will add a caution in the post. Thanks for the info.
Yes it’s is much more easier to do it with a peeler rather than knife.
The best tool for me to use on squash is my sharp cleaver–doesnt make it such a terrible challenge. Thanks for a great recipe!
I like that idea!
I tried about a month ago with my peeler – somewhat but not completely helpful. I assume the blade is the issue.
Thought maybe the small paring knife would help but need to get one.
This is my favorite recipe for Buttercup Squash. It roasts it with the skin on.
What is your recipe w/skin on? TY
That was a very old recipe that was removed from the site. I just added back the printer-friendly version; you can find it by searching “Buttercup Squash.”
Note this is a recipe for squash that is roasted with the skin on but you don’t eat the skin. If you want to see a recipe for a type of squash where the skin can be eaten, search “Delicata Squash.”
Batsnapper, that's interesting. I've done this many times. I've never roasted squash with the seeds still inside.
Almost all butternut squash I've purchased have been too hard to safely prepare as you described. I have to roast it first before cutting into it.
Thanks, glad you liked the post.
Thumbs up on your recommendation to use a grapefruit spoon. I've used these spoons for seeding veggies much more frequently than eating grapefruit. I've been doing that for years to seed veggies and thought others would think me crazy! Keep up the good work!
Lala, whatever works for you! I have a super-sharp peeler that works well for me but will try your method too.
I believe i worded the last one incorrectly. I meant to say I first halve it widthwise then after skinning the bottom, halve it lengthwise, clean it out, then cube.
my favourite way to prep it is to make sure i get one that's not super round at the bottom, so the neck is almost as wide as the bottom, cut off the stem, cut in half length wise, stand each half up on the flat end, then use a knife to cut off strips of skin. I've used a peeler, but for a wide squash, this method seems a bit easier
I'm glad this was helpful. I love to think it's getting more people eating butternut squash.
Brenda, I don't follow weight watchers; all the recipes on this blog are for the South Beach Diet.
I want to join in thanking you for posting this. I just tried it and it was so easy. Now I will try one of your recipes for roasting it.
Love your blog, I read it all the time and its my resource for healthy recipes. I hope you post more WW recipes as you follow the diet.
Very informative! Thanks for the pictures. I'm making butternut squash and lentil soup in the crockpot and I can get this ready the night before.
Julie, absolutely. You can even do it days ahead. At Costco they sell cut squash cubes in plastic bags. I'd put the squash cubes in a ziploc bag or container with a tight lid.
Does anyone know if you can cut up squash the night before you want to make it?
Renee, there’s always more squash to practice on!
Julie, so glad you like that recipe. I’d have a hard time choosing my favorite way to cook butternut squash, but that one would be way up there on the list…
Thanks so much for writing this how-to post! I always love squash in fall and winter but have never seen an explanation of how to deal with it or when it’s ripe. You took the mystery away. I agree, pre-cut vegetables are for the lazy and also terrible value! I cut up the squash and used half of it to make a side your balsamic and rosemary roasted butternut squash for dinner for two. So delish! What to do with other half tomorrow? Endless options because I can cut it properly! Your site is great and informative as always!
ahh! wish i saw this before cutting up squash the exact opposite way last night.
i love the tutorial and chestnut banner!
Jen I do think some peelers are a lot sharper than others. If you have trouble, I’d try microwaving for a couple of minutes. Several commenters have recommended that.
Thanks for this! I was planning to make butternut squash risotto this week, and I was really dreading the peeling bit.
I haven’t had much luck with peelers before, but I’ll give it another go.
Butternut squash is excellent. Thanks for this recipe. Take care and please share some more recipes in the future
I’m glad people are finding this useful. Love hearing other ideas about how to make this task even easier. I haven’t tried the trick of microwaving for a couple of minutes before you peel, but will definitely try it.
This is so handy to know… I still will be tempted to buy that already cut up in the bag.
I love butternut squash and prep it the same way! Roasted squash is awesome, awesome, awesome! I love it in soups, lasgana, and risotto!
You couldn’t have posted this at a better time – I’m making a butternut squash soup tonight!
I recently read that if you pierce the squash all over with a fork, then microwave it for 60 seconds, peeling/cutting it is a lot easier.
Isn’t it just amazing that people resort to doing things such as buying pre-cut squash, when just a little more effort means you can pick a perfect squash to cut up and freezing to have on hand? Great post, and hopefully it’ll help enlighten those who buy the packaged versions to try making their own 🙂
If you cut off the neck first (for butternut squash varieties that have them) then you can easily place it vertically on end and peel, then deal with the bulbous area as you’ve suggested.
Beautifully done, Kalyn. I know that many, many cooks will appreciate your instructions. And thanks so much for the link. On revisiting it, I’m resolved to do an update soon. In the blog world, 2005 is soooo long ago and we’ve come such a long way since then. 🙂
It’s way easier to peel if you microwave it first. I learned that trick from a previous commenter, and it works really well!
Dede, love the sound of your root roast. Thanks for the great idea.
I picked up on the Morrocan spice last year, Kalyn, and really love it! I've extended it's use to a "root roast" with squash, yams, potatoes,carrots, beets, onion,mushrooms and garlic….a little bit of everything in a roasting pan w/ olive oil & Morrocan spice- a splash of white wine or broth to keep it from sticking- it's absolutely yummy and I get rave reviews from people who wouldn't normally eat these veggies!
Melissa, love the melon baller idea for people who don’t have a sharp spoon.
Thanks so much for this, I’ve been so into BNS for the past few weeks, been roasting and pureeing and it’s fantastic.
I have a tip to add to the discussion, use a mellon baller to get the seeds out. It’s sharper than a spoon. I’m off to the farmers market today and will be getting a BNS so I can try some different recipes.
Thanks everyone for the nice comments about this post. It’s a task I used to dread until I practice it (quite a few times!) To those who have mentioned roasting the squash whole, that’s definitely an option, but when I make roasted butternut squash, the crispy edges are my favorite part, so I really like to roast it already cut in cubes.
Helen, I love the Moroccan spice mix on butternut squash too. Glad you like it.
Yes, it’s a Cutco peeler, a gift from my brother Dave and his wife Amy. That peeler is especially good for this job.
I usually do mine this way as well. But I usually bake in halves and then peel.
Is that a Cutco peeler I spotted. Fantastic. I’m a HUGE Cutco fan (have the knives and pans).
Hubby and I love butternut squash. I bought one yesterday at the grocery store. I've never prepared it the way you show here but I may have to give it a try. Here's how I do it — remove top & bottom as you did and slice in half; remove seeds; place cut-side down in a pyrex dish, add just a bit of water and cover with foil; bake until tender. Serve cut-side up, add butter & a drizzle of honey.
Thanks for sharing.
This is so different to how I’ve been doing it! I just chop off the thin top part and discard the bottom part, because I’ve never quite figured out how to get the seeds out properly.
I think you’ve just sent me a lifeline! Now I won’t have to waste half of my squash. And I do love squash. 🙂
So, thank you! Much appreciated.
Look at that colour! It just screams goodness.. love it!
I adore winter squashes, too. I have found that the easiest way to roast a squash is to wash it, poke a few holes in it with the tip of a knife, spray it with olive oil, put it on a jelly roll pan and throw it in the oven at 325. Depending on the size, it takes an hour and a half. Pull it out of the oven, slice it in half, scoop out and discard the stringy seeds and “goo”–and then scoop out and use the flesh.
When I’m in a hurry, though, your method is the best.
Recently made a delightful squash soup with chicken stock, squash, leeks and apple. Pureed it, then garnished with gorgonzola crumbles and toasted almonds. YUM!
This post is a great idea because so many people feel daunted by the tasking of chopping them. Showing that it is not that difficult is a great thing.
Thank you , Kalyn, I really needed a post like this. I had no idea how to use or prepare butternut squash, but was definitely planning on using it this Thanksgiving for the first time. I really appreciate your help! 🙂
I prep butternut squash the same way. I must confess, I thought I was the only one who had trouble peeling squash. Loved your recipe for roasted butternut squash with Moroccan Spices.
I prep mine exactly the same way, and it’s still a complete pain to do. Takes a lot of muscle and time. But the payoff is worth it! I like to roast squash and put it in lasagna, or roast it with fig balsamic and serve it as a sweet side dish.
THANK YOU for posting this. I made Butternut Squash Risotto recently and had the worst time peeling the squash. I will have to give it another shot because I absolutely love the flavor.
I love the appearance of freshly cut squash. The color is beautiful! I can see this going into the pot to make some wholesome soup!