How To Prepare Squash

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Squash-How to peel and prepare different varieties of squash?

A simple way to roast three different types of squash without having to peel them first.
Servings 4 people
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes



  • 1 whole Acorn Squash cut in half
  • 1 whole Spaghetti Squash cut in half
  • 1 whole Butternut Squash cut in half
  • 1 tbsp(s) Garlic minced
  • 3 tbsp(s) Olive Oil


  • Gather your varieties of squash and materials.
    Various Squashes
  • Cut all the squash in halves.
    squash in half
  • With a spoon, de-seed the acorn, butternut and spaghetti squash.
    squashes De seeded
  • Season them with salt and pepper.
  • Mix the olive oil and garlic. Rub the inner parts of the squash with the mixture.
    seasoned squashes
  • After they are seasoned, turn them over skin side up lay on sheet tray and place in a preheated 350° F oven for 15-20 minutes.
  • When they are done they should be soft and have a colored outer skin. Let them cool on the sheet pan.
    Roasted Squash
  • Begin to peel the butternut squash and acorn squash using a paring knife. You can also use your fingers.
  • To peel the spaghetti squash, use a fork. Begin to run the fork into the squash. It will fall out in strands.
    roasted squash peeling
  • After all the types of squash are prepared, you can use them in many recipes. Check out our website under "Sides" for ideas on how they can be used.


This is a simple way to cook various types of squash before using them in recipes. This technique makes it easier to peel a squash without straining to use a vegetable peeler. By using this technique the skin of the squash comes off more efficiently.
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Author: Nikolaos Saragias
Calories: 104kcal
Course: How To, Side Dish
Cuisine: American
Keyword: Acorn Squash, Butternut Squash, Roasted Vegetables, Spaghetti Squash, Squash


Calories: 104kcal | Carbohydrates: 1g | Protein: 1g | Fat: 11g | Saturated Fat: 2g | Sodium: 1mg | Potassium: 17mg | Fiber: 1g | Sugar: 1g | Vitamin A: 28IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg

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