Lay each pumpkin half flat-side down on your cutting board. Use your knife to slice it into strips, about 1 to 2 inches wide. Then, rotate the strips and cut crosswise into cubes. The size depends on what you’re making—smaller cubes cook faster, bigger ones stay chunkier for roasting.
If the skin is still on, you have two choices. You can peel the strips with a vegetable peeler before cubing, or leave the skin on if it’s thin-skinned like a sugar pumpkin. Tip: If you’re roasting, the skin gets tender and adds fiber, so I often leave it on for rustic dishes.
How to Cube a Pumpkin | Cooking Light - YouTube
