How to Cut a Butternut Squash (Without Hurting Yourself)

Learning how to safely cut a butternut squash ranks right up there with removing an avocado pit—it’s one of the trickiest and potentially most dangerous kitchen tasks. No wonder the produce and freezer aisles are stocked with pre-cut butternut squash.

Sure, it’s convenient—but you’ll almost always pay more for it. Plus, frozen squash can be hit or miss when it comes to texture, and refrigerated pre-cut squash tends to dry out quickly (after all, it’s often been sitting exposed for hours—sometimes days).

That’s why we recommend rolling up your sleeves and tackling it yourself. With our step-by-step guide, you’ll learn how to cut squash safely—no superhuman strength required.

How to Peel a Butternut Squash

It’s easiest to peel a squash after cutting off the ends. Start by giving the squash a good rinse under running water, and use a clean kitchen towel to wipe off any dirt.

Stand the squash upright on a cutting board. Use a vegetable peeler in your dominant hand and support the squash with your non-dominant hand (keeping your fingers safely away from the blade). Peel from top to bottom, working your way around the squash. Tilt and turn the squash as needed to peel it completely.

No peeler? Prefer to use a knife? Here’s another method:

• After washing the squash, slice it in half crosswise to separate the round, seed-filled bulb from the long neck.

• Place one half flat-side-down on a cutting board.

• Hold a sharp chef’s knife in your dominant hand, and steady the squash with your non-dominant hand (again, fingers safely away from the blade).

• Slice downward to remove the peel, working around the squash in sections. Try to cut close to the skin to preserve as much flesh as possible.

• Repeat with the other half.

How to Cut a Butternut Squash

Once peeled, you’re ready to cut the squash into halves and remove the seeds—if you haven’t already done so.

Step 1: Cut the Squash in Half

This viral internet trick is great for folks who don’t feel they have a lot of upper body strength—and honestly, it works really well:

• Lay the whole squash lengthwise on the cutting board with the stem and root ends pointing left and right.

• Hold the bulbous (rounded) end with your non-dominant hand, and position a sharp chef’s knife about 1–2 inches above the bulb.

• Gently rock the squash back and forth on the cutting board while applying pressure with the knife. The friction helps guide the blade through the flesh without brute force.

Next, slice about ¼ inch off both the stem and root ends. Set the squash flat-side down, and proceed to slice or dice as needed.

Step 2: Scoop Out the Seeds

Place the bulb half cut-side-up on your board. Cut it in half again, then use a spoon to scoop out the seeds and stringy pulp from both sides.

Step 3: Cut Into Cubes

Place the cleaned squash bulb cut-side down. Slice it into rounds or strips as needed, then cut those into cubes. For diced squash, first slice the neck into long planks or sticks, then chop those into bite-sized pieces.

With a sharp knife, a steady hand, and this guide, you can skip the pre-cut stuff and enjoy fresh, flavorful butternut squash in any dish you like!