Learn how to cut a butternut squash in 6 easy steps so you can add another healthy vegetable to your dinner repertoire!
One day I was sitting on my couch on a fall afternoon, doing what I do best (scouring Pinterest for recipe ideas), and I realized I don’t know anything about butternut squash. What it tastes like, how to cook it, or even how to cut it. And I found a recipe that really spoke to my soul because it made butternut squash look exactly like cheese sauce and I decided in that moment that I had to become best friends with butty squash. Or at least learn how to open the darn thing!
So I bought a butty squash. And I made the recipe. And I gobbled it up. And my cheese obsessed brain and stomach was none-the-wiser. And I saved myself approximately 9 million calories worth of cheddar cheese and now I feel like it’s my mission to make more people friends with butty squash. And then I thought to myself, if I have no clue how to cut this thing I’m sure there are other people walking right past my new friend in the grocery store because they don’t either. So this is my attempt at closing the gap between you, my reader who didn’t want to admit they had no clue how to cut this darn thing either, and my friend: butty squash.
FIRST UP! Make sure you have a super sharp knife to whack our new friend in half. (Sorry butty squash…byyyeee!) You’re going to firmly hold the squash by one end (up by the stem) then place your knife straight into the middle and wiggle it down to the big bottom half. Flip the squash around and continue to wiggle until you have sliced through the big bottom half, then keep going until you have fully sliced through lengthwise.Next, you’re going to take a spoon and scoop out butty’s seeds and guts just like you were carving a pumpkin. (We are seriously the worst new friends, ever.) You can roast the seeds just like pumpkin seeds if you’re into that kind of thing! Flip butty over so he’s on a flat surface and cut off the stems. you might need to cut off the base too, or you might be able to scrape it off on the next step. It just depends on the shape of your squash. Peel all of the skin off like a giant potato using a vegetable peeler. Lay your butty flat then slice each piece in half. (This step is getting ready for cubing and roasting. You might be doing something different depending on your recipe!) Carefully cube into 1 inch pieces. You can spread the pieces out on a baking sheet then drizzle with olive oil, salt, pepper, and any other desired seasonings, then bake at 400 degrees for 20-30 minutes, or until tender. And there ya have it! That’s butty squash! It smells like a pumpkin, tastes a little like a pumpkin/sweet potato mixture, and when roasted and blended in the right way can trick your brain into thinking it is CHEESE! Just another perfect ingredient swap to help save some calories!
Let me know what recipes you make with your new friend butty! Especially if it involves saving some calories in your favorite dishes! 🙂
Here are some of my favorite recipes if you need some suggestions!
Secret Ingredient Roasted Broccoli Rotini (the buttternut sqush acts like a cheese in this dish!)
Butternut Squash “Fries” with Magic Sauce (seriously, these taste just like french fries! But so much healthier!)
Loaded Breakfast Bowls (substituting the potatoes for butternut squash!)