BUTTERNUT SQUASH | how to peel & cut + roasted butternut squash (2 ways!)

BUTTERNUT SQUASH | how to peel & cut + roasted butternut squash (2 ways!)


– Butternut squash is this
wonderfully curvy vegetable that’s delicious and versatile
in so many different recipes but it can sometimes be a
little intimidating to prepare. So today I’ll not only show
you how to peel and cut butternut squash but also
how to roast it in both cubes and halves and give you
some tips along the way. Then you can choose your favorite method and whip up some tasty
fall and winter recipes and I’ll share some of my
favorite butternut squash recipes at the end of the video. So without further ado, let’s dive it. Because butternut squash
can be notoriously difficult to cut you need to make
sure you have two things in your kitchen, a stable cutting board that won’t move around on
you and a very sharp knife. And even if you think
you have a sharp knife, it’s always best to resharpen
it again just to be sure. Now, there’s one way that
you can make your squash easier to cut and that’s to microwave it for a couple of minutes. The secret there is to prick
the squash all over with a fork before microwaving and when it comes out it’s easier to peel and safer to cut. But I’m not going to microwave mine today, as I know some of you
don’t have a microwave and I wanted to show you
that you can still enjoy this vegetable either way, you might just need to use
a little more elbow grease. The first way we’re going
to cut this butternut squash today is in cubes. So slice off one end, flip it around and slice off the other end. Then you’ll want to cut the bulb off, so you have two separate pieces. On mine it’s about halfway down the middle but yours may be different
depending on the shape and size of your squash. I find it’s much easier
to peel two smaller pieces than one large squash. So that’s why I cut it in half first but you can always peel the squash first, then slice it in half. It’s completely up to you. But either way the most important thing is making sure you have
a very sharp Y peeler. A Y peeler gives you a far better grip than a swivel peeler. So it’s my preferred
tool on most vegetables including butternut squash and
I’ll link my favorite peeler in the description box below. Once the squash is peeled,
it’s tie to cut it. Just stand one half on a
flat end and slice it down the middle, the bulb
end will have the seeds that we’ll have to scoop
out here in a second and the thinner end should be all flesh. Place the butternut squash flat side down and slice it into half-inch
to one-inch thick strips depending on how big you’d
like your cubes to be . I personally prefer
smaller cubes but that’s also because they cook faster. Then stack a few slices
on top of each other and cut it into cubes. (upbeat music) For the bulb end use a
spoon scoop out the seeds. You can discard the seeds or roast them in the oven separately. If you do roast them, just cook them at 300 degrees Fahrenheit
for about 15 to 20 minutes or until they’re golden. We’ll cut the bulb end the
same way by laying it flat side down slicing it into strips then cutting those strips into cubes. Once the entire butternut
squash is peeled and cubed you can transfer the
pieces to a baking sheet. Make sure that they’re in one single layer and not overlapping and
then drizzle some avocado or olive oil on the top and
sprinkle with salt and pepper. Then use your hands to make sure everything is
well coated and combined. But before we roast this, let
me show you the second way to cut butternut squash
and that’s in halves. The stem is super tough to cut through so you’ll want to the
same as we did previously and cut that end off first. Then you can cut the butternut
squash in half length-wise. You’ll see that even
with a big sharp knife this can take quite a bit
of work but I find that rocking the knife back
and forth also helps. And I try to cut through one side first then flip it around and
continue my cut down the other side until I’ve
made it all the way through. Use a spoon to scoop out
the seeds from each half and then you can roast these for a tasty and delicious snack. I personally love butternut squash seeds more than pumpkin seeds and I
think they’re more flavorful. So if you haven’t tried
roasting them before you should definitely give it a go. When it comes to roasting
the butternut squash halves, you can roast them cut side up or down but I prefer cut side down
as they don’t roll around on the baking tray and the flesh gets nice and caramelized on the bottom. So drizzle a little oil on
each half, use your fingers to make sure it’s fully
coated and sprinkle with a little salt and
pepper, then flip them over. Preheat your oven to
400 degrees Fahrenheit and since I’ve got both of these trays I’m gonna roast them at the same time. Individually they’ll take
about 40-45 minutes to roast but smaller cubes will cook
faster than larger cubes and of course, if you have
a larger butternut squash half it can take a few
minutes longer as well. About half way through
I’ll give the cubes a flip with a spatula, just to make sure all the pieces cook
evenly because sometimes those cubes on the outer
edge will cook faster than those in the middle. When the roasted butternut
squash cubes are done, they’ll be soft and tender
and some of the edges will start to turn more golden. And when the roasted
butternut squash halves are done, carefully flip
hem over with a spatula because they will be steamy
and hot on the inside. The edges will be nice and caramelized and the flesh will be so soft, you can scoop it out with a spoon. Now that you’ve mastered
the art of peeling, cutting and roasting butternut
squash, you might be thinking, hm, now what do I do with it? Of course you can enjoy squash
straight out of the oven with just a little a little seasoning or you can transform it into
so many different recipes. A few of my favorites include my roasted butternut squash soup, which is warm and nourishing
and my roasted butternut squash romaine and goat cheese salad, which is a lighter alternative. And next week, I’m posting
recipes for mash butternut squash which is a great side dish and a kale a butternut squash
frittata that I’ve been eating for breakfast on repeat. You can find all of these recipes and more on my website and makes sure you subscribe to emails so you don’t miss
them when they post next week. I hope you guys enjoyed this video and if you did make sure to
like, comment and subscribe and I will see you
again in the next video.

100 thoughts on “BUTTERNUT SQUASH | how to peel & cut + roasted butternut squash (2 ways!)”

  1. It's butternut squash season! And there's tons of delicious recipes you can make with it…but first, you need to master peeling and cutting it. In addition to the sneak peek recipes I share at the end of the video, I also have an apple sausage stuffed butternut squash recipe coming next week. Sign up on my email list so you don't miss it: http://bit.ly/328vWGE xo – Lisa

  2. Hie…….! ( I just realised I don't know your name) ๐Ÿ˜‚๐Ÿ˜‚.. Can you please make a video about how you can get nutrients such as protein from eating vegetables? I'm having ig problems with my diet I will really appreciate your help!! ๐Ÿค—I hate meat all kinds of meat chicken, fish, beef all kinds!!! the smell and taste makes me hate eating so I don't get a lot of nutrients I need, I end up feeling weak and I'm tiny. Thing is I live in Russia and it's already snowing I need to eat healthy food to deal with this horrible winter and I don't know any good vegetables to eat in this weather .. Please help me!!!!

  3. This video just in time I made butternut squash and sweet potato soup today for the week!! I love the idea of roasting in halves!! Going to do this next time

  4. Do you have any tips on picking a good butternut squash at the store? Thank you for your videos, you do a fantastic job.

  5. Loved this video, you are so informative and practical too. I will try these 2 ways to cook the butternut squash for my boys! Thank you love your videos ๐Ÿ˜˜๐Ÿ˜

  6. Thanks for this! I love bn squash but it is daunting looking because it's so firm. I can already think of tons of things to fill the halves with like chili or tuna/chicken salad. And can I share a tip I recently I found on my own (I'm sure I'm not the first to do this) – it works for cleaning seed out of most anything. I'm a retired widow and I recently subscribed to a meal kit to start eating more healthy and the first one had a red colorado pepper in it. I cut the stem off and saw all the seeds (my first time cooking with peppers) and after looking at it for a few seconds a lightbulb went off and I went to my cutlery drawer and grabbed my grapefruit spoon! The large serrated edges were perfect to scrap out the seeds and was much quicker than using the point of a paring knife!

  7. ๐Ÿ‡ธ๐Ÿ‡ฆ๐Ÿ‘๐Ÿ‘Œ๐Ÿฑ๐Ÿฑ๐Ÿฑ๐Ÿฑ๐Ÿ‘Œ๐Ÿ‘๐Ÿ‡ธ๐Ÿ‡ฆ

  8. I've never cooked it before, but this totally gives me the confidence to give it a go. For the roasted halves, can you eat the skin of the squash or do you just use a spoon and eat the squash out of the halves like a little bowl?

  9. I'm a new subscriber and love what I've seen and heard from you so far. I sure need a good sharp knife like yours. Can you please share the brand? I love butternut squash and all vegetables. Thank you for all the info. I just had my yearly physical and found out I have high cholesterol. Do you have any videos that might help me to lower it naturally? I refuse to go out the medicine that has such bad side affects. Thank you so much. I can tell that you are very intelligent and know what you're talking about. Very professional!

  10. Oh my goodness this had such perfect timing!!! I had a sample yesterday at Samโ€™s and wanted to buy it but wanted to make it at home instead so BLESSSS THIS ๐Ÿ™๐Ÿผ๐Ÿ™๐Ÿผ๐Ÿ™๐Ÿผ๐Ÿ™๐Ÿผ๐Ÿ™๐Ÿผ๐Ÿ™๐Ÿผ.

  11. I love love love butternut squash! Iโ€™ve never even thought to roast the seeds. How do you get them separated from the stringy flesh? Thank you for this great video! Take care Lisa ๐Ÿ’•

  12. Thanks for another great video Lisa! ๐Ÿ˜Š I'm definitely going to buy that Boos cutting board and that chef's knife, thanks for the links!
    Are you still considering doing a healthy dessert video series?

  13. I have never had butternut squash before but I do wanted to know more about butternut squash, and what it taste like all that stuff before I try it because I really donโ€™t want to just buy one and taste it and donโ€™t like it without waisting it

  14. Greetings from England. Another well-presented video with some great tips. I use butternut squash with red onions, red peppers (capsicums) garlic, chilli pepper and sweet potato roasted in the oven. I add the soft roasted vegetables to stock and blend them to make a soup with freshly ground cumin which gives a lovely earthy taste that goes so well with these vegetables. Sometimes I add chopped fresh coriander at the end for a touch of India. Butternut squash is healthy and delicious!

  15. Peelers โ€” Y peelers or regular peelers โ€” can be sharpened. Use a stone or ceramic sharpener. Run the peeler back and forth on the sharpener as though you were trying to peel it. Voila! A peeler thatโ€™s sharp as new!

  16. I love butternut squash – it's one of my favorite vegetables, especially roasted!! Great tips, thanks for sharing.

  17. Loved the video. Thank you!
    Since I've discovered your channel a few weeks ago, I'm always pulling up your videos.
    I love to watch you and I learn a lot.
    Thank you, Lisa!

    Diane
    NW Arkansas

  18. I kinda have a mix feeling about butternut squash… I love the smell, I love the taste. But it takes me forever to cut and peel, then about 3 minutes to eat it lol.

  19. I use a serrated/bread knife to slice the butternut. It grabs onto the skin much easier and does not slip. It is also not necessary to sharpen it as often as a normal knife. Thanks for wonderful videos!

  20. As always great video. I love your recipes ๐Ÿ™‚ I have a question: What are your thoughts on lectins (and autoimmune diseases or inflammation in general? Does it depend on whether someone suffers from a leaky gut? Have you ever tried a lectin free diet?

  21. Great tips, but I if I season my butternut squash with salt and pepper before roasting it, will this seasoning affect the taste; in case I want to use the squash to make a sweet dish?

  22. My mum used to make us this great squash breakfast, although she used Sweet Mama squash from our garden. She'd cook the squash in a bit of water in a pot then thicken it with a bit of flour and a dash of sugar till it was very thick and smooth. Ladled it into a bowl and pour milk around the edges, and we'd eat it like oatmeal. It was fabulous, real peasant Italian food. I was called "zoof".

  23. Roasted squash hummus is one of my favourite recipes. Itโ€™s what made me really start to like hummus. Also, anyone who feels their cutting board isnโ€™t stable enough can put a damp cloth under it. This helps a lot. TFS

  24. Butternut squash is delicious, I got 3 organic ones at Sprouts yesterday, I was planning on making them today and your video suddenly appeared, thank you for the tips and recipes.

  25. Thank you- I use the 2nd method to sub for pumpkin in pies. Butternut squash pies and soup all winter loooooong ๐Ÿ˜‰๐Ÿ‘

  26. Oops just saw this now saw the video before i leave for work i am only commenting now Yum looks delicious tell tasha i love her soooooooooooo much and i say hi to her love cats tell tasha she is my friend drooling over my samsung galaxy j4 love your recipes making me hungry Thanks Ramya

  27. When my son was a baby I used to melon ball butternut squash, and roast them with cinnamon. So tedious! …. the things we do for our first borns

  28. Can you do a video with Delicada squash? Or do you have a video that has recipes with it?
    Or maybe you could do a multi squash video like acorn squash and Delicada squash

  29. Hi Lisa! Thank you so much for your helpful video. Iโ€™m sure youโ€™ve covered this before but do you use non-stick cookie sheets? Or how do you manage to bake the squash without aluminum or parchment paper and it not making a sticky mess? Thank you!

  30. Great tips thanks!! Butternut squash are soooo good!I clean and dry the seeds. Store in a cool dry spot and use to plant next yearโ€™s crop! Works like a charm.

  31. i will try the both method of roast butternut squash and I will also try the butternut squash soup & frittata.

  32. Coming from Tasmania, Australia butternut pumpkin is just about all we eat. The larger ones have no flavour in comparison and are sometimes more expensive. I didn't know there was so much mystery about how to cut them up?! Also you can eat the skin if you bake it or boil it, it goes soft and tastes good. You can puree it into a soup too and never know it's there.

  33. great video Lisa. You could apply the same strategy to spaghetti squash also except you would use a fork for the halves and no cubes practically speaking. I also like garlic salt to season mine.

  34. Can I use parchment paper or should I put it directly on the naked baking sheet? Love. Your content Iโ€™m totally subscribed!!๐Ÿ’—๐Ÿ˜

  35. Love your videos. Do you happen to sell your own recipe books? The anti-inflammatory video is the type of foods I need for diabetes and over all health. Thanks

  36. Dear Lisa, thanks a lot for your recepies! I cooked many of them, butternut squash is the next one! Iโ€˜m a big supporter of your channel. Brilliant work that helps to eat healthy, teasty and saves time. Please continue! Inga

  37. I'm a new subscriber and am excited to have found your site! Love your style and am so excited to get started on your recipes!!!!

  38. Hi Lisa. I'm a polish girl living in France. I love your channel! So many good ideas! Thanks! Looking forward your frittata recipe! We have started a snow season, so the warming meals are perfect! Keep warm! X

  39. Oh man Lisa….I was really looking forward to what u were gonna stuff the squash with to make it a meal~~~>Then u told us to go to ur website! I wanna put something in it and serve…walah! Never tried cooking that kinda squash tho!

  40. I always thought butternut squash looked beautiful and must taste delicious, but I never tried it. Mainly because I didn't know how to prepare it. This video was definitely helpful about that.

  41. Perfect timing! A friend who's family owns a farm just gave me a lifetime supply of butternut squash. Now I know what to do with it. THANKS!!!!

  42. Iโ€™m not quite sure how I came across your channel but Iโ€™m so glad I did! Thoroughly enjoy your videos and thank you so much for all of your recipes, tips and tricks!

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