By Becky Hardin
Updated Sep 17, 2025
Learn how to cut butternut squash with ease, including halves and cubes. Plus, learn the right way to peel and prepare it for cooking.
Pin this recipe for later!
How to Cut and Cook Butternut Squash
Butternut Squash is one of those weird-shaped vegetables that leaves you wondering, What am I supposed to do with this? How do I cut it? What do I make with it? How do I cook it? If you’ve never cut or cooked one before, it can definitely be intimidating.
But this popular winter vegetable is so delicious, I don’t want you to miss out. So I’m here to show you, step by step, how to cut butternut squash, so you don’t have to fumble around with it.
In addition to showing you how to cut it, I’ll tell you how to peel butternut squash, prep it, store it, and give you some recipe ideas.
Tips for Beginners
- Use a large, well-sharpened knife. I like using a chef’s knife. A knife that is sturdy and heavy will make it easier to handle, and the sharpness will make it easier to slice through the squash with ease.
- Stabilize your cutting board . This way it won’t move around while chopping. Heavier boards tend to stay put a little better (compared to flimsy plastic ones). You can also dampen the surface beneath the board to help it stay in place.
- Start with a small pierce. If you’re having trouble getting through the skin, try piercing the skin first with the tip of the knife, and then make a full cut.
- Protect those fingers. Gently tuck your fingertips, almost like forming a claw, to be sure you don’t nick them while slicing.
- Soften the skin. Before cutting and peeling poke small holes all over the squash, then place it in the microwave for 2 minutes. This will make it a little easier to pierce the skin and cut it.
How to Cut Butternut Squash Step by Step
- Place a cutting board firmly on your workspace. It’s important that the board is sturdy and doesn’t move around while cutting.
- First, cut off both ends of the squash (about 1/4-1/2 inch).
- Next, cut the butternut squash in half at the “neck” (where the larger half meets the skinnier part).
- If you want to peel the squash, this is the best time to peel it. Place the flat ends on the cutting board and peel downwards.
- Take the “neck” half and cut horizontally into rings/rounds. Or cut into long sticks, and then cube if desired.
- Cut the large “bulb” part in half lengthwise and use a spoon to scoop out the seeds.
- You can roast the squash like this, in two large halves. Or, you can continue cutting into slices or cubes.
- For cubed squash, I recommend cutting 1/2-inch to 1-inch cubes. This is a good size for cooking and/or freezing.
How to Peel Butternut Squash
You don’t always have to peel the squash, though it mostly depends on how you’ll be eating it. If you’re going to roast the whole squash, I don’t find it necessary. The skin becomes easily digestible after roasting, and it’s easy to scoop out the insides if you don’t want to eat the peel.
If you’re going to be cubing or slicing the squash to cook, then I do recommend peeling it during the cutting process. Peeling butternut squash is pretty straightforward. It has a thick, tough skin, so peeling can be a daunting task, but it’s easy.
- Peel the butternut squash after you’ve removed the ends, or after cutting it in half. You can also roast it with the skin on, and gently pull or shave it off after cooking.
- I prefer to peel it after removing the ends and cutting the neck and the larger body apart. This creates more manageable pieces to handle.
- I recommend using a Y peeler for the smoothest process. Other types of peelers might be a little harder to use, especially if they’re flimsy. If you don’t have a peeler, use a small paring knife.
- After cutting off the ends, place the squash standing up, with a flat end on the cutting board. Use your peeler to peel downwards, working your way around the squash until all the skin has been removed.
Storage
Cutting butternut squash ahead of time always makes my meal prep much faster. If you aren’t cooking it right away, you can place it in an airtight container and store it in the refrigerator up to 4 days.
Freeze butternut squash uncooked in an airtight container in the freezer for up to 1 month. I find that cutting the squash into cubes is the easiest way to store it, especially if you’ll be freezing it.
Serving Suggestions
Roasted butternut squash is the perfect side for any meal, but I especially like it with seasoned chicken breast for a quick weeknight dinner. Squash also pairs nicely with meatloaf for the ultimate in comfort food. You can also prepare it with my air fryer salmon recipe for another quick weeknight meal option.
Easy Butternut Squash Recipes
Once you’ve manage to peel and cut butternut squash, it’s time to cook it! Here are some recipe ideas.
Butternut Squash Soup
Butternut Squash Casserole
Roasted Butternut Squash (Maple Butternut Squash)
Butternut Squash Stuffing
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
