A visual step-by-step guide to cutting butternut squash! Also, there are multiple ways to use your pumpkin after chopping it up.
- 1 large < span class="wprm-rezept-zutatenname">Butternusskürbis
- It is best to cut butternut squash with a large, very sharp knife and a sturdy cutting board. First, cut off the top stem and bottom of your squash and discard it.
- Then cut the pumpkin in half where the small cylindrical shape and the round, bulbous shape meet.
- Use a sharp knife (or a sturdy vegetable peeler) to gently remove the skin. Alternatively, the skin can also remain edible when roasted! But if you’re adding it to a soup (or a recipe where it doesn’t roast), remove it and throw it away.
- Remove the cores with a spoon or ice cream scoop. Seeds can be cleaned, washed, dried and roasted if desired (similar to this tutorial).
- You can use your pumpkin right away, leftovers up to 4-5 days cover and refrigerate or freeze in a tightly closed container for up to 1 month.