The Easiest Way to Break Down Butternut Squash
Bulbous, fibrous squash can be intimidating to prep: But we’ve devised a failsafe method.
Don't be daunted by butternut squash's bulbous shape and dense flesh. Follow our method, and you won't need to buy precut squash ever again.
1. Trim and Peel : Holding sharp chef's knife with pinch grip, position front part of blade on squash about ¼ inch from stem end. Push down and forward, using length of blade to cut through stem end. Rotate squash 180 degrees and repeat with bottom. Use vegetable peeler to peel skin.
TIP: For silky cooked squash, peel the white fibrous flesh just below the skin (about an ⅛-inch-thick layer) until the squash is completely orange.
2. Divide: Holding bulb with 1 hand and continuing with pinch grip, cut in half where neck and bulb meet.
3. Cut Neck: Stand neck on 1 cut end for stability. Holding piece steady, place tip of knife on squash and apply gentle downward pressure to create even-size planks; thickness will depend on recipe. Rotate planks and cut into even-size pieces according to recipe.
TIP: If the squash neck is longer than 6 inches, cut it in half crosswise to create more-manageable pieces.
4. Deseed Bulb: Stand bulb on 1 cut end for stability. Holding piece steady, apply gentle downward pressure to cut in half. Use spoon to scoop out seeds.
5. Cut Bulb: Place each half cut side down. Hold squash with claw grip. Slice squash into even-size wedges according to recipe. As you cut, angle knife and follow curve of squash so each slice is an even thickness. (Knife blade won't be perpendicular to cutting board.) Rotate slices and cut into even-size pieces according to recipe.