Winter squash varieties are some of our favorite kinds of produce: From sweet-and-dense to mild-and-creamy, we love adding squash to soups, chili, casseroles, salads and side dishes. But prepping winter squash can be a bit of a chore — their skin can be tough and their round, curved shapes unwieldy under a knife. If you’ve ever struggled to break down a winter squash, fear not! Our handy guide makes it so much easier, with specific instructions for the most common varieties of winter squash: butternut, acorn/delicata and spaghetti squash. (Don’t forget to roast the seeds!)
How to Break Down Different Types of Winter Squash
| Yield |
|---|
| Serves 3 to 6 |
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 5 min | 6 min | 11 min |
Butternut Squash
Tips:
- To make peeling easier, make small 1-inch slits over squash skin. Microwave whole squash for 4 to 6 minutes to soften skin. Peel, and dice squash following step 1.
- Winter squash can be roasted, steamed, sauteed or even served warm in hearty salads.
Ingredients
- Sharp knife
- Vegetable peeler
- Microwave (optional)
- Butternut squash
Method
- Cut off both ends off of squash with sharp knife.
- Cut squash in half widthwise by pressing knife through using both hands to cut squash in half, separating neck from base.
- Place neck of squash standing up, cut-side-down. Peel away skin using peeler, while holding top of squash firmly in place with opposite hand. Flip squash on opposite side, and peel away any remaining skin. Repeat with base of squash.
- Place base of squash cut-side-down and cut in half with sharp knife. Hold base half and scoop seeds out using your hands, or a spoon. Repeat with other half.
- Place base of squash on cutting board cavity-side-down. Slice base widthwise, into half-moon shapes, with sharp knife. Cut half-moons in cubes using a sharp knife.
- Place neck of squash standing up, cut-side-down. Cut neck using both hands to cut through, in half.
- Lay squash neck half, flat side down, and cut lengthwise slices. Stack slices, and make crosswise cuts into cubes using sharp knife.
Acorn and Delicata Squash
Tips:
- Acorn squash is great cut in half, stuffed with sausage, corn bread, rice and more, then baked until fork-tender.
- To make cutting easier, microwave whole squash for 3 to 5 minutes to soften. Follow step 1 for cutting instructions.
- Try delicata squash roasted, skin-on. Remove seeds and slice into rounds. Toss in oil, season with salt and pepper, to taste, and roast until fork-tender.
Ingredients
- Sharp knife
- Vegetable peeler
- Microwave (optional)
- Acorn or delicata squash
Method
- Cut both ends off of with sharp knife.
- Cut by pressing knife though using both hands to separate squash half from top to bottom.
- Hold cut half, and scoop seeds out using your hands, or a spoon. Repeat with other half.
- Slice halves of squash into rounds using knife, or utilize halves whole if desired.
Spaghetti Squash
Tips:
- To make cutting easier, make small 1-inch slits over squash skin. Microwave whole squash for 4 to 6 minutes to soften. Follow step 1 for cutting instructions.
- Roast spaghetti squash whole until fork-tender. Shred flesh of squash with fork and serve.
Ingredients
- Sharp knife
- Vegetable peeler
- Microwave (optional)
- Spaghetti squash
Method
- Cut off both ends off of squash with sharp knife.
- Cut squash from top to bottom, lengthwise, pressing knife though using both hands to cut squash in half.
- Hold cut half, and scoop seeds out using your hands, or a spoon. Repeat with other half.
- Utilize squash halves as desired.
- Video, photo and recipe: Dish Works
