Butternut squash can be rather daunting to prep.
They’re round, hard, thick, and dense.
First you oughta have a large sharp knife.
Simply Recipes / Elise Bauer
Using a very sharp vegetable peeler, one with a carbon steel blade, will help with the peeling.
This will help soften the peel just enough to make it a bit easier to peel.
Then cut off 1/4-inch from the stem end.
Simply Recipes / Elise Bauer
you could 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.
Simply Recipes / Elise Bauer
(If it is wobbly, make another cut at the bottom to even it out.)
Use a metal spoon to scrape out the seeds and the stringy pulp from the squash cavity.
(If you want, you’re free to prepare the seeds liketoasted pumpkin seeds.)
Simply Recipes / Elise Bauer
Lay the squash halves, cut side down on the cutting board for stability.
Some recipes call for 1/2-inch slices or cubes, some for 1-inch or greater.
Then make crosswise cuts to make cubes.
Simply Recipes / Elise Bauer
One 1 1/2 pound butternut squash will yield approximately 4 cups of 1/2-inch cubed squash.
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Simply Recipes / Elise Bauer
Simply Recipes / Elise Bauer
Simply Recipes / Elise Bauer
Simply Recipes / Elise Bauer
Simply Recipes / Elise Bauer
Simply Recipes / Elise Bauer