Step 1

Peel the skin off the butternut squash using a vegetable peeler. It’s important to go around the butternut squash twice with a vegetable peeler or until you reach the orange flesh.

Step 2

Cut off the ends of the butternut squash. Use a sharp knife to cut off both ends of the butternut squash. You’ll cut about ¼-½ inch off each end.

Step 3

Cut the butternut squash in half vertically. Place the butternut squash upright or vertically on a wooden cutting board that’s very secured to your counter. We don’t want the cutting board or squash to wobble as you cut it. Cut the butternut squash vertically down the middle with a sharp chef’s knife.

Step 4

Scoop out the seeds. Use a spoon to scoop out the seeds of the cut butternut squash. Set aside to roast for later or discard them.

Step 5

Cut each squash in half and then into slices. Place the butternut squash cut side down, then cut each half in half. Slice each half into ½ inch slices. After that and depending on how large each half is, you may need to cut the slice into additional slices, then make crosswise cuts to create cubes.

Step 6

Use your cubed butternut squash in soups, salads and more! Makes about 5-6 cups of butternut squash, depending on how large your squash is. Don't forget to learn how to roast butternut squash here.