My favourite squash - the butternut squash can be tricky to chop up. It's smooth form yet tough consistency requires a good technique.
I've perfected my method for chopping this squash with as little fuss and waste as possible.
Step 1: Chop Into Sections
Although less bulbous than other members of the squash family, the seed section of the butternut is rounder and requires a different method for chopping than the rest.
I tend to think of the squash as having two parts: the neck and the round - and that's how I'll refer to them.
- Chop the top and end off of the squash to discard;
- At the point that the squash starts to round out, cut the round away from the neck;
- Cut the round in half.
Step 2: Peel and Chop the Neck
The best part of the butternut squash, the neck, is the meatiest. To peel and chop this section:
- Place the neck on its end on the cutting board;
- Using a large, sharp knife, slice down the edge of the squash, cutting away just the peel;
- Once the entire neck is peeled; place the squash on its side;
- Slice the neck into inch-wide "steaks" (you can stop before the next step and grill these as is);
- Stack the steaks 3-4 high and chop into quarters.
Step 3: Seed, Peel and Chop the Round
The round takes a bit more time, but is no harder to accomplish.
- Remove the seeds from the round using a metal spoon;
- Chop the round into inch wide slices with a large knife;
- Switch to a small knife and peel the rind from each of the small slices;
- Chop the slices.
Step 4: Ready to Use
Add the chopped butternut squash to any of your favourite recipes!