How to Prepare a Butternut Squash | Cooking With Benji

Introduction: How to Prepare a Butternut Squash | Cooking With Benji

About: I am an amateur cook that loves nothing more than sharing my passion for cooking with other people. I taught myself to cook and certainly no stranger to a number of kitchen disasters. This however is okay, w...

So many people find it difficult to prepare a butternut squash and while preparing this one for a spiced butternut squash soup I broke a peeler in the process so this is a really easy no hassle method. You can use this method to prepare any squash. I have diced the butternut squash into cubes but you can can cut it anyway you wish.

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Step 1: Make the First Cuts

Take your squash and cut off the the top and bottom, cutting the bottom flat will make it much easier and safer to handle when cutting through the whole squash.

Once you have taken the top and bottom off, stand the squash up and cut straight through the centre in half, revealing the seeds inside.

Step 2: Scooping

Once your squash is in half, take a spoon and scoop out the seed and the fleshy part holding them in.

It is actually possible to eat the seeds, if you wash and toast them. They are not to dissimilar to pumpkin seeds, I can make an instructable on that if the readers request.

Step 3: Removing the Skin

To remove the skin from the squash it is easier and safer to cut the halves into smaller more manageable pieces and cutting them square stops them from moving around while handling a sharp knife.

Cut the halves into thirds and stand those pieces on end, then using the tip of you knife, make small cuts downwards, removing the skin. Do this for all the pieces.

Step 4: Dicing the Squash

Once the squash is peeled you can cut it however you like, here I diced the pieces into about 1cm cubes. Make a cut through the longest side and then parallel cuts to make the cubes. it is faster the stack the pieces on top of each other.

And there you have it, try making a butternut squash soup and roast the squash first for an extra depth of flavour.

Enjoy :)

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    3 Discussions


    3 years ago

    I find it faster to halve the squash and seed it as you, but then I slow roast it in a low temperature oven for about 1- 1/2 hours and after it cools a bit, scoop out the flesh with an ice cream scoop, that gets like 99% of it from the skin.


    Reply 3 years ago

    You know that's a really good idea and something I hadn't thought of doing. I always think to myself about waste and it does make me feel a little guilty throwing food away.
    Thank you for the tip, I can think of a way to make a great butternut mash with your method - I guess after roasting low and slow, scoop out into a bowl, add some butter and splash of cream this would make a bright smooth mash, although never tried this myself.


    Reply 3 years ago

    I got the idea from- where else? the 'net, and it is a great method. We have squash night about 3X a month, just a Buttercup or Butternut, cooked as above, mash it and spice it with Chinese 5- spice, chopped walnuts, and some Molasses, unbelievable filling (and cheap), it's like having an entree' and dessert all at once. ☺