In this quick visual guide you’ll learn How to Cut Butternut Squash into cubes or slices, for use in recipes like Roasted Butternut Squash, Butternut Squash Soup, salads, and more. The key is to separate the bulb from the upper neck of the vegetable.

Cubes of Roasted Butternut Squash on Parchment

It may seem hard to cut a curvy squash like this into even pieces since the shapes can vary so much, but once you learn this method, you’ll get perfectly even pieces every time. This is important because if you have pieces that aren’t the same size, some pieces will be undercooked while others burn.

The key is to separate the bulb at the bottom from the neck at the top. Let’s go through the visuals.

Step by Step Visual Guide:

Start by trimming the top and bottom from the squash.

How to Cut Butternut Squash - starting With Slicing Off the End

Next peel the skin off using a very sharp vegetable peeler. The skin is tough and should be discarded.

Peeling Butternut Squash

You may find it’s more difficult to remove the skin here compared to most vegetables. I use this peeler (affiliate), which is not the cheapest peeler, but it’s wonderfully sharp.

Next cut the bulbous bottom part from the longer neck portion:

Cutting Butternut Squash - Right at the Bulb about 1/3 of the way up

Cut the bulb in half, then remove the seeds inside. I find a melon baller (affiliate) easier to use than a spoon because it can scrape the sides really well.

Scooping Out the Seeds from the Bulb

Lay the bulb half on its flat side, and cut into even slices:

Slicing the Butternut Squash Downward

For the half ring portions, I cut on an angle for even pieces:

Cutting a Butternut Squash into Cubes with Knife

For the flatter bottom and top piece, I cut that in half, then cut those two pieces into cubes:

Cutting Butternut Squash Into Long Pieces

To cut the upper part of the squash, lay it on the flat bottom section, and cut straight down in 1″ increments:

Cutting Peeled Butternut Squash Downward to Make Big Slices

Cut a grid into each slice to get perfect cubes:

How to Cube Butternut Squash - Shown on Cutting Board

The cubes are now ready to be used for Roasted Butternut Squash, or any other recipe calling for cubes.

Adding Oil and Seasoning to Cubed Squash in Bowl

Feel free to keep the cubed pieces in the fridge for up to 3 days before using them. I do not recommend freezing, as the texture will be pretty bad.

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Roasted Butternut Squash On a Sheet Pan in Cubes

How to Cut Butternut Squash

A step by step guide for cutting cubes or slices.

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  • 2 lb butternut squash


  • Trim the top and bottom of the squash, and discard the ends.
  • Use a peeler to remove all of the exterior skin, and discard it.
  • Cut the bulb bottom portion from the upper neck part.
  • Cut the bulb through the center, then scrape out any seeds and stringy stuff using a melon baller, and discard.
  • Lay each bulb half on the flat side and cut straight down into slices. Cut those slices into cubes.
  • To cut the upper neck portion, lay it on its flat side, then cut straight down to create slices. Then cut a grid into those slices, to create uniform cubes that are similar in size to the bulb pieces.
  • Store cubed raw pieces in the fridge for up to 3 days.


Every pound of squash yields about 3 cups of raw cubed pieces.


Calories: 102kcal, Carbohydrates: 27g, Protein: 2g, Fat: 1g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 9mg, Potassium: 798mg, Fiber: 5g, Sugar: 5g, Vitamin A: 24108IU, Vitamin C: 48mg, Calcium: 109mg, Iron: 2mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.