How to Peel and Cube Butternut Squash (without losing a finger)

Whether we want to think about it or not, Thanksgiving is only a little over 3 weeks away! Trust me, I'm just as confused where time has gone this year. 

Even if you aren't involved with Thanksgiving cooking and simply want to enjoy fall's bounty of produce, I wanted to go over how to peel and cube a butternut squash without losing a finger (or two). I first put a little guide together in my recipe for Roasted Brown Butter and Sage Butternut Squash, but I figured I should do an entirely separate guide for this for all my new readers and for those who might have missed that recipe! 

Squash can be oddly intimidating, especially for someone who doesn't spend too much time in the kitchen. Breaking one down can seem too difficult, and a lot of us resort to using the canned stuff.

While I have no qualms about taking my shortcuts where I can and using the canned stuff sometimes, using a fresh squash while in season is so worth the extra 5 minutes to break it down. 

All you need is a sharp chef's knife, a good veggie peeler (my favorite HERE), and a non-slip sturdy work surface.

PS.. I know my hands aren't holding the squash steady in these photos below like I indicate to do in these directions, but that's because I was just pausing to shoot photos. Always make sure you have a good grip!

TIP: Wear dishwashing gloves if you want a better grip on the squash if too slippery for you.

How to Peel & Cube Butternut Squash

  1. Chop off the top and bottom of the squash, using the knife.
  2. Lie the squash on the side, and use your veggie peeler to peel away the skin, while holding the squash firmly down with the other hand.
  3. Stand the squash upright on a stable surface where it won't slip, and slice the squash down lengthwise in half.
  4. Using a spoon, scoop out seeds from the hollow.
  5. Slice and dice into cubes, strips, however you like your squash. For me, I cut the two halves of the squash into halves again, dividing the hollow area (where the seeds were) and the "trunk" of the squash and work from there. 

NommersMinna LeeCooking