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Peeling and Cutting Butternut Squash: Step-by-Step Guide for Perfect Cubes

Although peeled, cubed butternut squash is convenient, it usually costs more per pound than a whole squash. Its tough, butterscotch-colored skin and unusual shape can intimidate home cooks — but preparing butternut squash at home is straightforward once you know the steps.

Turning that bulbous vegetable into even cubes or slices is simple and economical, and it guarantees fresher flavor for dishes like Butternut Squash Soup, Roasted Butternut Squash, or Butternut Squash Casserole. Learn how to peel, seed, and cube butternut squash so you can use it in soups, roasts, sautés, and casseroles.

What’s In This Post?
  • How to Peel and Cube Butternut Squash
  • More Fresh Produce Cooking Tips
  • 12 Butternut Squash Recipes!
Woman pouring melted butter over cubes of Butternut Squash.
Roasted Butternut Squash

Do you have questions about how to peel, cut, and prepare butternut squash? We’ve got lots of answers!

Kitchen Smarts

Some winter squashes, like acorn, have deeply ridged skins that are best roasted or baked whole and then scooped out after cooking. Butternut squash has a smoother, thicker skin that is easy to peel and cube raw for roasting, soup, or sautés.

How to Peel and Cube Butternut Squash

  1. Peel the squash: Use a sturdy, preferably wide vegetable peeler to remove the skin. The exterior is thick and may show a dull tan or streaks of green beneath the surface; keep peeling until you reach the bright orange flesh. A paring knife works if you prefer.
Woman peeling butternut squash.
  1. Slice off the top: Place the squash on a secure cutting board and use a heavy chef’s knife to trim off the stem end. Then slice the squash crosswise where the narrow neck meets the bulbous base to separate those sections.
Slicing butternut squash in half.
  1. Halve the neck: Cut the long, cylindrical top half lengthwise down the center so you have two long halves to work with.
  2. Halve the bulb: Split the bottom bulb in half from top to bottom to expose the seed cavity.
  3. Trim and remove seeds: Trim any tough stem from the bulb halves and scoop out seeds and stringy fibers with a spoon, the same way you would with a pumpkin.
Scooping out seeds of butternut squash
  1. Cut into planks: Lay the neck halves cut-side down and slice into 1-inch-thick planks (or the thickness you need).
  2. Cut into strips and cubes: Stack the planks and slice them into 1-inch strips, then cut those strips crosswise into 1-inch cubes for even roasting or sautéing.
Cubing butternut squash on cutting board.
  1. Work the bulb: The bulbous bottom yields irregular pieces. Cut it into 1-inch strips where possible and then cross-cut into bite-sized pieces. Perfect uniformity isn’t necessary; these pieces roast and cook beautifully even if shapes vary.
Cutting butternut squash into cubes with knife.
  1. Cook or store: Cubed squash is ready to roast, sauté, or simmer in broth for soup. Roasting at high heat caramelizes the edges; sautéing and finishing with a splash of liquid softens the cubes more gently. Leftovers store well in the refrigerator for a few days or in the freezer for longer.
Maple Roasted Butternut Squash in serving dish with spoon.
Maple-Roasted Butternut Squash

More Fresh Produce Cooking Tips

After you master butternut squash, try these guides to prepare other seasonal produce:

  • How to Cook Broccoflower
  • How to Cook Pears
  • How to Cook Pumpkins
  • How to Cook Zucchini and Summer Squash
  • How to Cook Kohlrabi

12 Butternut Squash Recipes!

Use your prepared squash in any of these crowd-pleasing recipes — soups, mains, sides, and salads that showcase its sweet, nutty flavor.

Roasted Butternut Squash Soup

Roasted Butternut Squash Soup

This soup begins with oven-roasted cubed squash for deep, caramelized flavor.
Roasted Butternut Squash

Roasted Butternut Squash

The simplest and one of the most delicious ways to enjoy butternut squash.
Small, differently colored cups of Butternut Squash and Fennel Soup.

Roasted Butternut Squash and Fennel Soup

Sauteed fennel and onions pair beautifully with sweet roasted squash.
Butternut Squash Casserole in white dish on table.

Butternut Squash Casserole

In this version the squash is roasted in its skin, then halved and scooped before finishing in a casserole.
Moroccan Lamb and Butternut Squash Stew in a pot and a bowl.

Moroccan Lamb and Butternut Squash Stew

Cubed squash adds color and sweetness to a hearty, spiced lamb stew.
Woman holding two bowls of Indian Butternut Squash and Carrot soup.

Indian Butternut Squash-Carrot Soup

A vibrant, Indian-inspired soup that blends butternut squash and carrots into a silky, spiced puree.
Maple Roasted Butternut Squash in dish on table.

Maple-Roasted Butternut Squash

Sweetened with maple and brown sugar, this roast makes a lovely side dish.
Butternut Squash and White Bean Ragout piled on a white dish.

Butternut Squash and White Bean Ragout

A hearty vegetarian main with protein-rich beans and tender squash — great for holiday menus.
Woman serving roasted butternut squash with cream sauce in white bowl.

Roasted Butternut Squash with Creamy Sauce

A rich, creamy sauce can elevate simple roasted squash into an elegant side.
Maple Butternut Squash Soup

Maple Butternut Squash Soup

A sweet, cozy soup option that highlights maple with roasted squash.
Green Salad with Roasted Butternut Squash, Pears, and Goat Cheese in bowl.

Thanksgiving Salad

Roasted butternut squash adds sweet, chewy bites to this holiday salad with pears and goat cheese.
Bowl of pureed vegan butternut squash and apple soup garnished with scallions.

Vegan Butternut Squash and Apple Soup

A simple vegan soup with just a few ingredients for bright, clean flavor.