Now that it’s fall, I can’t wait to bust out all my fall favorites, Ham and Potato Soup, Beef Stew, Baked Potatoes with Cheese Sauce–okay, admittedly I eat these all year long, but they all feel extra special this time of year. But, one of my favorite comfort foods that I only get to enjoy this time of year is butternut squash. I love cooking with it because it’s fabulous on its own, tossed with a little oil and salt, but it also adds such a nice, slightly sweet richness to everything you put it in (like, for example, Butternut Squash Bacon Mac and Cheese).
Before you can enjoy butternut squash though, you have to chop them up, and if you’ve never done that before, it can be a little intimidating. So today, I’m posting a quick little tutorial on how to cut butternut squash. It’s super easy and fast, and once you learn, you can enjoy butternut squash all season long.
How to Cut Butternut Squash
Use a sharp knife to cut ½-inch off both ends of the squash.
Use a vegetable peeler to remove all of the skin.
Cut the squash in two at the neck where the squash begins to flair out. Set the body (the thicker part) aside.
Slice the neck into rounds.
Cube each of the rounds.
Turn the body on its end and slice it in half vertically. Scoop out the seeds and innards with a spoon.
Lay one-half of the squash on its flat cut side and cut into slices so you have half-moons.
Cut those slices into cubes and repeat with the other half of your squash.
And done!
Cook as desired and store any leftovers in an airtight bag in the refrigerator for up to 4 days.
More Vegetable Tutorials
How to Steam Broccoli in the Microwave How to Cook Broccoli in the Oven How to Cook Corn on the Cob in the Microwave How to Steam Green Beans in the Microwave
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