Butternut squash are like the pineapples of winter; they are tasty and satisfying, but require some serious arm work to prepare! The first time I tried to dice one of these beasts for a risotto recipe left me wondering if all the work would pay off. But I can tell you, butternut squash is worth the trouble. Just be sure to select a squash that has a long neck since that’s where the meat is most dense (the bulb is nearly hallow and contains seeds).
1. Remove the skin using a sharp vegetable peeler or paring knife. The skin is thick and very slippery when wet, so it helps to place a kitchen towel underneath that you can use to grip the squash.
2. Cut the squash in half, separating the long neck from the bulb.
3. Cut the bulb in half and scoop out the flesh and seeds. Cut the bulb into semi-circles and dice.
4. Slice the neck into planks, then strips and then dice.
Depending upon your recipe, you can cut the semi-circles and planks into varying thicknesses. Usually, a 1/2 to 1 inch thickness works best. Anything much thicker will be difficult to cook evenly.
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Finally – instructions on how to cut squash!! No joke, I’ve always wanted to whip up a winter squash dish but frankly I find the task of dismantling this veggie a touch daunting. Besides looking for a squash with a long neck, what are some other characteristics one should look for? I want to pick the yummiest of the selection but I’m not sure what coloring/scent/etc. to look for.
Great tip and photos! Just in case you don’t have the time or inclination to cut up a full butternut squash, Trader Joe’s sells cubed butternut squash in the refrigerated vegetable section. Not sure if it’s a seasonal item or available year-round.
Hi Jacqueline,
You should try to pick butternut squash that are heavy for their size. Then, the chances are that there is more meat and less seeds. Also, try to avoid squash that have scratches, bruises or any soft spots. Happy cooking!!
Jillian
Thanks for the tips Jillian, I went to the store a few days later and picked up my very first butternut squash! I ended up making a Butternut Squash Risotto and it was divine. Next on the list: soup!
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