A 1/2-cup serving of cubed butternut squash contains no fat, 2 grams of dietary fiber and over 100 percent of the daily allowance of vitamin A recommended for healthy adults. Although boiling is a common preparation method for cubes of peeled butternut squash, contact with water can cause the vegetable to lose water-soluble vitamins like vitamin C. To maximize the nutrition you receive from butternut squash, steam the peeled cubes instead. Use the cooked cubes in pasta dishes, stir-fries or soups, or mash the squash and use it as a filling for ravioli or as a side dish for grilled poultry, lean meat or fish.
Wipe down the entire outside peel of the butternut squash with a damp paper towel to remove any dirt or debris. Place the squash on a large cutting board.
Cut off the top and bottom of the squash using a sharp knife. Cut the squash in half, horizontally.
Stand one of the butternut squash sections upright on the cutting board. Shave off the outer peel on all sides of the squash with the knife. Repeat the peeling procedure with the other squash section.
Cut the peeled butternut squash into 1-inch cubes. Discard the seeds or save for another use.
Fill a large saucepan with approximately 1/2 inch of water. Place a steamer basket into the pan.
Put the cubed butternut squash into the steamer basket. Fit the lid securely onto the pan, turn the heat to high and bring the water to a boil.
Lower the heat. Allow the squash cubes to steam until they are fork-tender, about seven to 10 minutes.