Have you ever read a butternut squash recipe that looks incredible, but backed out because you were daunted by the funny shaped-vegetable? Use this quick, step-by-step guide to cutting squash, then make our recipe below.
- Start by cutting the ends off of your squash
- Cut your squash with a large knife where the neck of the squash ends (where the skinny part of the squash starts to form into the wider bottom portion). After you cut, you will want one half of the squash to be just the neck and the other just the bottom portion. Remember, when using a knife, the most effective way to cut is by placing the tip of the knife on the cutting board, using that for support as you bring the rest of the knife down to cut the squash. (see picture)
- Peel both halves of your squash. If you don’t have a peeler on hand, no worries. A knife will do, just be careful!
- Next, cut both halves vertically, so stand the squash on one of its flat ends and cut down the middle.
- Grab a spoon, scoop out the pulp and seeds, and dispose of them. But we give you permission to keep the seeds and make a killer pumpkin seed recipe!
Slice and cube your squash and you have the hardest part of your squash recipe complete!
Once you cube your squash, toss it with a bit of olive oil, salt, and pepper, set the oven to 400°F and roast, until tender and browned. To add sweetness, add a tablespoon or so of maple syrup.