How to Prepare and Cut Squash
A step-by-step guide to preparing and cutting squash safely and efficiently — getting the most usable flesh from butternut, acorn, or delicata varieties with minimal waste.
Equipment
- (Help support our site!)Cutting Board
- (Help support our site!)Chefs Knife
- ½ Sheet Tray
- (Help support our site!)Paring Knife
- Fork
Ingredients
- 1 whole Acorn Squash cut in half
- 1 whole Spaghetti Squash cut in half
- 1 whole Butternut Squash cut in half
- 1 tbsp. Garlic minced
- 3 tbsp. Olive Oil
Instructions
- Gather your varieties of squash and materials.
- Cut all the squash in halves.
- With a spoon, de-seed the acorn, butternut and spaghetti squash.
- Season them with salt and pepper.
- Mix the olive oil and garlic. Rub the inner parts of the squash with the mixture.
- 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.
- 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.
- 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.
Notes
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. Feel free to send us a message for customized recipes for your needs or if you have any questions.
Nutrition
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