Squash is a delicious and nutritious addition to many meals, but cutting it can be intimidating. Its tough skin and awkward shape make it tricky to handle. Fortunately, there’s an easy way to cut squash safely and efficiently. Follow these simple steps!
What You’ll Need
- A sharp chef’s knife
- A sturdy cutting board
- A spoon (for scooping seeds)
- A microwave
Step-by-Step Guide
1. Soften the Squash (Here is the trick)
Take your knife and make a couple deep cuts in the squash. Put the squash in the microwave for 3 minutes. The cuts let any steam escape. This step softens the squash just a bit, making it easier to cut through (and minimize any accidents in the kitchen).
2. Cut Off Both Ends
Cutting off both ends of the squash or even cutting the squash in half can help if you need to create a stable surface for cutting squash. A butternut or acorn squash would benefit from this step. Lay the squash on its side and slice off both ends using a sharp knife.
3. Cut in wedges
Place the flat end of the squash on the surface and start cutting wedges. This will make it easier for the next step.
4. Scoop Out the Seeds
Use a spoon to remove the seeds and stringy pulp from the center. You can roast the seeds for a tasty snack or compost them.
5. Peel (If Needed)
For recipes that require peeled squash, use a vegetable peeler or a knife to remove the skin. Some varieties, like kabocha squash have edible skin and don’t need peeling!
6. Cube (If Needed)
- Cut the wedges into bite-sized cubes.
Bonus Tip: Use the Right Knife
A sharp chef’s knife works best*. Avoid using small knives, as they can slip and make cutting dangerous.
Now that you know how to cut squash the easy way, you can confidently prepare it for soups, roasts, and casseroles. Happy cooking!
*Note: I love the Tramontina Pro Series brand. I recently purchased their Tri-Plad cookware set and I am in love with it! I definitely recommend.
Meal Prep Tip
One of my favorite things to meal prep is kabocha squash. I will do the method above up to step 4, leaving the skin on is the best! I will spray the wedges with some avocado oil and season with salt & pepper; sometimes curry powder, too. Then roast on a baking sheet for 425* for 25 minutes. Let it cool. Freeze on a tray so they don’t turn into a solid block of squash. Then pop in a freezer safe bag for an easy grab later.
Roasted kabocha squash is a frequent in my lunches because it only takes 30 seconds to heat & defrost in the microwave! Happy roasting!
