A step by step guide for cutting this fall vegetable into cubes or slices for use in all kinds of recipes.
Ingredients
2lbbutternut squash
Instructions
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. The cubes are now ready to use!
Notes
Yield: Every pound of squash yields about 3 cups of raw cubed pieces.Storing:Store cubed raw pieces in the fridge for up to 3 days.Freezing: Store in an airtight container or freezer for up to 3 months.