Butternut squash can seem intimidating at first, but with a little practice, you can easily learn how to cut this hearty winter gourd.
You’ll need a sharp knife, vegetable peeler and cutting board to properly prepare this delicious fall ingredient. Then you can use it in all of your favorite recipes like soups, stews, salads and grain bowls.
Peeling
Butternut squash is a fall favorite that’s perfect for a number of recipes. It’s a good source of vitamins A, C, and E, as well as potassium, iron, soluble fiber, and magnesium.
The squash is also low in calories, providing just 45 calories per 100 grams of cooked flesh. It’s a good source of beta-carotene, which provides antioxidant benefits to the body.
You can use the squash right away or cover it and store it in the fridge up to 4-5 days. You can also freeze it in a well-sealed container for up to 1 month.
If you’re preparing the squash for roasting or grilling, it’s important to peel it properly before cooking to ensure the skin doesn’t burn. The best way to do this is to first remove the ends of the squash and cut it in half at the “neck.” Stand up the butternut squash with the flat end on the cutting board, and then peel down the side until all the skin has been removed.
Slicing
Butternut squash is a popular winter vegetable that’s easy to find at grocers and farmers markets. It is a good source of fiber, which can help lower blood sugar levels and prevent diabetes.
It is also a good source of vitamin C and magnesium. It can be roasted, steamed, sauteed, mashed, and tossed with garlic and herbs for a flavorful side dish or a filling for tacos or enchiladas.
When preparing a squash for cooking, it’s important to cut it properly. This will ensure it cooks evenly and is ready to use in your recipe.
After trimming and peeling, it’s time to cut the squash into slices or cubes. To start with, cut it in half lengthwise and scoop out the seeds. These look and feel like pumpkin seeds and can be used in a variety of recipes, including soups, stews, and chilis.
Dicing
Butternut squash is a member of the gourd family (Cucurbitaceae) and can be a great addition to many healthy meals. It is a good source of vitamins A, C, and E, potassium, iron, dietary fiber, and magnesium.
Its sweet and nutty flavor makes it a delicious addition to soups, stews, and other dishes. It’s also an excellent choice in meal-prep as diced squash can be stored in an airtight container for 4-5 days at room temperature or frozen for up to 3 months.
When dicing butternut squash, it is important to use the proper tools. Having a sharp chef’s knife and a sturdy surface like a cutting board will help keep you safe, especially when using a large butternut squash.
Cubing
Cubing butternut squash is a great way to prepare it for recipes, as well as to use in a variety of ways. You can either roast the cubes in the oven or serve them cold for salads, soups, or even as a simple side dish!
To cube butternut squash properly, start by removing the top stem and bottom end. Next, cut the squash in half where the small cylinder-shaped portion meets the round bulb-shaped part.
After you’ve done this, remove the seeds from the bulbous portion of the squash. This is important because if you skip this step, you’ll lose the nutrients in the seed.
You can then cut the squash into strips, and then stack them on top of each other to create cubes. This will yield about 4 cups of cubed butternut squash from one 1 1/2-pound squash.