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When shopping for butternut squash:  

  • Look for butternut squash that feels heavy for its size.   

  • Avoid squash with cuts, bruises, or soft spots.  

  • Whole, uncut squash can be stored at room temperature up to 1 month before using. 

 

To peel and cut butternut squash: 

  • Place the squash on its side on a cutting board. 

  • Using a sharp chef’s knife or large serrated knife, cut a thin slice off each end of the squash.  

  • Cut the slimmer “neck” of the squash from the wider bulb end.  

  • Using a vegetable peeler, remove peel from each piece of butternut squash. 

  • Cut the bulb in half to reveal the seeds. 

  • With a spoon, scoop and scrape out seeds and any stringy flesh. 

  • Cut into wedges or cubes as needed for your recipe. 

 

Bonus: Rinse the seeds and roast just like pumpkin seeds for a crunchy snack! 

 

Now that you know how to prepare a butternut squash, try making these recipes:  

Pork Chops with Spiced Butternut Squash

Cajun Butternut Squash with Lentil Stew

Chicken Sausage and Squash Sheet Pan Dinner

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