How to Cut up Butternut Squash | With Recipe

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squash

I discovered a butternut squash recipe in Woman’s Day magazine a few years ago. Here is a direct link to the original. I’ve changed it a little bit as you will see below. The picture was so mouth watering, I had to try it even though I had never purchased a squash before and wasn’t even sure how it would taste. You can buy butternut squash at your local Aldi store. They typically run anywhere between $0.59 and $0.99 each which is such a bargain because most other grocery stores sell them by the pound!

The first couple times I prepared this recipe, I struggled with cutting the squash. It was such a pain but through trial and error, I’ve conquered the squash and don’t dread slicing into one. Also, I have changed the recipe slightly because I do not add thyme to the squash and I used minced garlic instead of cloves.

1. Wash and dry your squash.
2. Use a peeler. I use my potato peeler, to cut away the outer peel just like you would a potato.

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3. Take a knife, like a santoku, and cut off each end and discard.

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4. Use the knife again to cut across the middle and then cut each half in middle.

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5. The fatter end of the squash houses the seeds so once they are revealed, you need to scoop them out with a spoon.
6. Continue cutting down each piece until you have small cubes, easy for cooking.

The following recipe requires half a squash so you’ll have enough to make this twice!

Ingredients:
1/2 Butternut Squash
2 Tbsp of Olive Oil
Kosher Salt
Pepper
2 tsp of Minced Garlic

Directions:
Heat olive oil in frying pan.
On medium heat, place squash in pan and then add pepper and kosher salt.
Mix and place lid on pan, stirring occasionally for about 8 minutes or until squash becomes softened.
Remove lid and add garlic. Stir occasionally until squash achieves crisp, brown edges.

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Eat as a side or place on top of noodles. Butternut squash is so versatile, the possibilities are endless.

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Enjoy!


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