How to Peel a Butternut Squash Roast

Written by a.j. andrews Google
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How to Peel a Butternut Squash Roast
Removing the stem and blossom ends from the squash prior to peeling makes it more manageable to handle. (Polka Dot Images/Polka Dot/Getty Images)

Butternut squash, a vibrant warm-season vegetable usually harvested in September or October, responds well to roasting. Unlike its cold-season relatives that produce fruit in winter, the butternut squash has a thin skin that remains edible after roasting. However, refined preparations for butternut squash typically prescribe peeling the skin away for aesthetic purposes. The ideal tool for peeling squash is a vegetable peeler; although a paring knife performs the same function, a vegetable peeler offers more control over the depth of the cuts when peeling.

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Things you need

  • Chef's knife
  • Spoon
  • Vegetable peeler

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  1. 1

    Cut the stem end and blossom end from the squash. This equates to removing approximately two inches from the top and bottom of the squash.

  2. 2

    Cut the butternut squash in half from top to bottom. Remove the seeds from the exposed seed cavity with a spoon. Place the squash halves cut-side-down on a cutting board.

  3. 3

    Remove the peel in strips using a vegetable peeler. Use as few strokes as possible; when trimming any food -- protein or vegetable -- fewer knife or peeler cuts results in greater yield and less waste.

  4. 4

    Discard the peel and seeds, coat the squash with a thin layer of olive oil and season to taste. Roast the squash cut-side-down on a sheet pan in a 350 degree Fahrenheit oven for 40 minutes, or until desired tenderness is reached. Alternatively, cut the squash into 1-inch cubes, coat with olive oil, season to taste and roast at 177 degrees Celsius for 25 minutes, or until desired tenderness is reached.

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