How To Cut A Butternut Squash
Servings: 8
Calories: 45kcal
Cost: $4
Best and safest technique
Print Recipe
Equipment
- 1 Strong serrated knife
- 1 Cutting board
- 1 Large bowl
- 1 Large spoon for seeding
Ingredients
- 1 kg Butternut squash
Instructions
Stabilize the Squash
- Before you start, rinse the squash under running water. Cut off bottom of the squash to create flat surfaces. This provides stability. Remove the stem.
Cut in Half
- Stand the squash upright on one of the flat ends. Slice the squash near the bulb crosswise separating the neck (solid part) from the bulb (seeded part).
Peel the Squash
- Avoid using a vegetable peeler to remove the skin. It is just ineffective. Start at the top and peel downward in long strokes. Rotate as you go, removing the tough outer skin and greenish layer beneath it.
- Do likewise with the bulb portion.
Seed the Bulb
- Cut the bulb portion in half lengthwise. Use a spoon to scrape out the seeds and stringy fibers. Save the seeds for roasting, if desired.
Cut into Desired Shapes
- Neck Portion: Slice into rounds or lengthwise planks, then cut into cubes, sticks, or slices as needed. Bulb Portion: Lay the halves flat and slice into wedges or cubes.
Storage
- Prepared butternut squash and other pumpkin varieties can be refrigerated for a few days or frozen for up to 6 months.
How To Cut A Pumpkin
- Use a small to medium-sized pumpkin (like a sugar pumpkin or red kury squash) for cooking; they are easier to handle than large decorative pumpkins.
Stabilize The Pumpkin
- Use a small to medium-sized pumpkin (like a sugar pumpkin) for cooking; they are easier to handle than large decorative pumpkins. Wash it prior to cut. Cut off the stem and base to create flat surfaces.
Halve the Pumpkin
- Stand the pumpkin upright on one of the flat ends. Slice it in half vertically. If the pumpkin is tough, gently tap the back of your knife with a mallet to help guide the cut. Always position the blade of the knife under the other hand that hold the beast.
- Cut each half into 2 portions.
Scoop Off The Seeds
- Use a sturdy spoon or an ice cream scoop to remove seeds and stringy fibers.
Peel The Pumpkin
- Lay each half cut-side down for stability. For better grip, hold one side with a kitchen towel. Remove the skin in downward strokes. Ensure you peel off both the outer skin and the greenish layer beneath it to expose the bright orange flesh.
- Cut into chunks and make your favorite soup!
Nutrition
Serving: 100g | Calories: 45kcal
