Do you know how to cut butternut squash?
I tried my very first butternut squash recipes this season, and I am here to tell you, if you have never cut into one of these things, it can be quite a chore!
Today I’m sharing with you the instructions I followed when cutting into my first butternut squash. The technique worked well, but it sure isn’t something I want to do every day.
Here’s how to cut butternut squash:
- Using a heavy, sharpened chef’s knife, cut off about ¼-inch from the bottom of the squash in an even slice. Then cut off ¼-inch from the stem end.
- Holding the squash in one hand, use a sharp vegetable peeler in the other hand to peel off the outer layer of the squash. You can also secure the squash standing upright and peel it in downward strokes with the peeler. Stand the peeled squash upright on a cutting board. It shouldn’t wobble, you want the squash to be stable. (If it is wobbly, make another cut at the bottom to even it out.)
- Make one long cut, down the middle from the top to bottom, with a heavy chef’s knife. Some squashes can be pretty hard; to help with the cutting you can use a rubber mallet to gently tap on the ends of the knife to help push the knife down through the squash.
- Use a metal spoon to scrape out the seeds and the stringy pulp from the squash cavity.
- Lay the squash halves, cut side down on the cutting board for stability. Working a section at a time, cut the squash into slices, lengthwise, the desired width of your squash pieces. Some recipes call for ½-inch slices or cubes, some for 1-inch or greater. Just make sure that they are uniform. This will allow them to cook evenly.
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