Description
This detailed guide shows you how to properly peel, cut, and chop a butternut squash for roasting or other recipes. It provides step-by-step instructions to create uniform pieces perfect for even cooking, especially ideal for roasting or using in dishes like Butternut Squash Lasagna.
Ingredients
Scale
Ingredients
- 1 butternut squash
- 1 1/2 teaspoons oil (for roasting)
- 3/4 teaspoon salt (for roasting)
Instructions
- Peel the Butternut Squash: Start by peeling your butternut squash thoroughly until you see the bright orange flesh all around, removing any white outer layer.
- Prepare Your Work Surface: Place a cutting board on a towel or Silpat to prevent slipping. Use a large, sharp chef’s knife for cutting. Clear the kitchen area to avoid interruptions.
- Halve the Squash: Slice the butternut squash vertically down the center to create two halves.
- Remove Seeds and Pulp: Use a canning lid to scrape out seeds and pulp from the cavity, as it has sharper edges and is more effective than a spoon.
- Optional Whole Roasting: If you plan to roast the whole butternut squash for soup or another recipe, you can stop here.
- Trim the Ends: Lay the squash flat side down and slice off both the top stem end and bottom nobby end.
- Quarter the Squash: Cut each half in half crosswise (hamburger style), separating the bulbous bottom from the lengthy top half.
- Slice Lengthwise: Slice each quarter lengthwise into long pieces, trying to keep the slices upright in their original arrangement.
- Chop Bottom Half: For the bulbous bottom halves with the cavity, lay slices on their sides and chop into bite-sized pieces as they won’t stand upright well.
- Prepare Top Half: Keep the long slices upright as much as possible.
- Crosswise Slicing: Slice the long pieces crosswise so the pieces form a grid pattern from above.
- Final Chopping: Lay long, skinny pieces on their sides and chop them into halves or thirds for uniform bite-sized chunks.
- Ensure Uniformity: Make sure all chopped pieces are roughly the same size for even cooking.
- Roast the Squash: Spread the chopped squash onto two sheet pans to avoid overcrowding. Toss with 1 1/2 teaspoons oil and 3/4 teaspoon salt on each pan. Roast at 450°F (232°C) for about 30 minutes until tender and caramelized.
- Serving Suggestion: Use the roasted butternut squash in dishes like Butternut Squash Lasagna for a delicious meal.
Notes
- Use a sharp knife for safer and easier cutting.
- Clear your workspace of distractions for safety.
- A canning lid is excellent for scooping out seeds and stringy pulp.
- Try to cut uniform pieces to ensure even cooking during roasting.
- Roasting brings out the natural sweetness of butternut squash.
- Leftover roasted squash can be used in soups, salads, or pasta dishes.
- Adjust seasoning according to taste when roasting.
