How To Cut Butternut Squash (Step-By-Step Guide)

I used to avoid cutting squash (butternut squash in particular) simply because it seemed difficult to do. The squash is heavy, the skin is tough, and it felt like superhero strength was required just to get through it. 

Luckily, over time, I figured out a method that makes the process quick, safe, and surprisingly simple, even for the most beginner home cook. Now, cubing butternut squash feels second nature, and I actually look forward to making butternut squash recipes of any kind. Whether diced for roasting, tossed into a skillet on the stove, or added to a warm soup, my step-by-step guide for how to cut butternut squash into cubes shares the easiest way to tackle the task.

What To Gather 

• Butternut squash
• Two medium bowls – one for the seeds and one for the cubed pieces 
• Cutting board
• Sharp knife – I recommend an 8-inch or similar size chef’s knife
• Large spoon – for scooping out the seeds

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Step 1: Stem And Peel The Squash

I begin by slicing about ¼ inch off the top stem end of the squash and the base end of the squash. I use a sharp paring knife, vegetable peeler (I like this y-peeler), or swivel peeler to remove the skin from neck to base. 

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Step 2: Cut Squash In Half

Next, I slice the entire squash in half lengthwise from neck to base, exposing the seeds.

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Step 3: Scoop Out The Seeds And Pulp

Using a spoon, I scoop out the seeds and pulp, similar to carving a pumpkin, and transfer them to a bowl.

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Step 4: Slice And Cube The Squash

I begin by slicing the neck (the skinnier part or stem end) away from the bulb part of the butternut squash. Then I slice the neck portion into ½- to 1-inch thick planks.

Next, I cut the scooped-out bulb portion in quarters.

Now it’s time to cube the squash. To do so, I cube the bulb pieces first, slicing them into ½- to 1-inch cubes, the best I can. I don’t stress about making perfect cubes. It’s okay if some pieces are awkwardly shaped. They all taste the same in the end. Once cubed, I transfer the pieces to a clean bowl. 

To finish, I cube the neck butternut squash planks into ½- to 1-inch cubes as well, and place them in the bowl of raw butternut squash pieces.

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Ready To Roast!

After the winter squash is cut, peeled, and cubed, I typically roast it on a sheet pan or cook it on the stovetop (see instructions below). Then I use it in a variety of side dishes and fall dinner recipes to sneak in extra veggies. Some favorites are my butternut squash home fries, this butternut squash and apple hash, and my harvest salad. I also sometimes use roasted butternut squash cubes as an easy side dish to add nutrient-rich carbohydrates to a meal. Or, I use roasted butternut squash puree as the base for a creamy butternut squash soup.

How to Cook Squash on the Stove

Cooking diced butternut squash on the stovetop is one of the easiest (and tastiest) ways to use it, in my opinion. Plus, it’s quick and easy. Here’s an overview of my process:

1. Heat oil: Add 1 to 2 tablespoons of olive oil or butter to a large skillet over medium heat.
2. Add the squash: Arrange the squash pieces in a single layer. Season them as desired. Salt, pepper, garlic powder, cinnamon, and paprika all make great options.
3. Sauté: Cook uncovered until the squash begins to sear slightly. Then, cover the skillet with a lid, and let the squash steam, stirring occasionally, until it’s fork-tender. The cooking time varies based on the size of the squash.
4. Caramelize: Remove the lid, and let the squash continue to cook and caramelize for a few minutes, being careful not to burn. Remove the skillet from the heat, and enjoy.

How To Store

When meal prepping, I cube two or three butternut squashes at once to cut down on prep time when cooking later in the week. Once cubed, I transfer the raw squash to an airtight container with a paper towel to soak up any excess moisture. It keeps fresh in the fridge for up to 5 days.

Or, for a longer-lasting option, I spread the uncooked cubes in an even layer on a parchment paper-lined baking sheet and freeze until solid. This typically takes 2 to 3 hours. Once frozen, I transfer the cubes to a freezer-safe container and freeze them for up to 6 months.

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The photos in this post were taken by Megan McKeehan.

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