When shopping for butternut squash:
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Look for butternut squash that feels heavy for its size.
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Avoid squash with cuts, bruises, or soft spots.
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Whole, uncut squash can be stored at room temperature up to 1 month before using.
To peel and trim butternut squash:
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Place the squash on its side on a cutting board.
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Using a sharp chef’s knife or large serrated knife, cut a thin slice off each end of the squash.
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Cut the slimmer “neck” of the squash from the wider bulb end.
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Using a vegetable peeler, remove peel from each piece of butternut squash.
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Cut the bulb in half to reveal the seeds.
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With a spoon, scoop and scrape out seeds and any stringy flesh.
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Cut into wedges or cubes as needed for your recipe.
Bonus: Rinse the seeds and roast just like pumpkin seeds for a crunchy snack!
Now that you know how to prepare a butternut squash, try making these recipes:
Pork Chops with Spiced Butternut Squash
Cajun Butternut Squash with Lentil Stew
Chicken Sausage and Squash Sheet Pan Dinner