How to Safely Peel and Cut Winter Squash
Updated: Jan. 11, 2022
With tough outer skins, winter squash can be tough to slice. But don't let that stop you—here's how to cut squash without hurting yourself.
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If you’ve never prepared squash, it can be intimidating at first—how do you turn that hard, hulking vegetable into something remotely edible? But winter squash varieties like butternut, acorn and spaghetti are simply too delicious to miss out on. Our Test Kitchen experts shared tips for how to cut squash safely and effectively so you can whip up all of your favorite winter squash recipes with ease.
How to Peel and Cut Squash
No matter what type of winter squash you’re cooking with, you’ll have to slice through (and maybe peel) a thick outer skin. Here’s how to do it without accidentally slicing yourself.
Step 1: Secure your prep surface
To prevent the squash from wobbling around any more than it already will, steady your work surface first. A damp kitchen towel (especially one made with thin fabric, like flour sackcloth) works great for this. Place your cutting board on top of the towel before you start slicing—a wooden cutting board will work better than a plastic one.
Test Kitchen tip: Maple is the best type of wood for cutting boards—it’s durable, prevents bacteria and is easy to clean.
Step 2: Use your sharpest chef’s knife
Cutting squash is no task for anything less than your best chef’s knife, which is one of the most essential types of kitchen knives. Use at least an eight-inch knife to avoid getting the blade stuck mid-cut (although you may need to slice two or three times to fully pierce through the squash).
Test Kitchen tip: For the easiest possible cut, use a freshly sharpened knife. Here’s the best knife sharpener, according to our standardized testing process.
Step 3: Cut off the ends of the squash
As tempting as it may be to cut in right at the center of the squash, start by cutting off the outside ends to remove the roughest parts of the squash and create two flat surfaces from which to work. This will give that roly-poly squash a bit of stability.
Editor’s tip: Microwaving the squash for four to five minutes can help soften the squash, making it easier to cut into.
Step 4: Peel the squash (optional)
If the recipe you’re following calls for peeled squash, this is a good time to do that. Position the squash vertically upright on the cutting board, resting on the flat bottom that you created by cutting off the end. Next, use a vegetable peeler to remove the skin—we like Kuhn Rikon Original Swiss peelers. If your peeler isn’t getting the job done, use your chef’s knife to slice off the skin.
Step 5: Slice the squash in half lengthwise
If you’re not sure how to cut your squash, start by slicing it lengthwise. This will make it easier to scoop out the seeds and reduce the number of overall cuts you need to make. (Plus, many squash recipes call for a lengthwise cut, like this Roasted Acorn Squash and Brussels Sprouts dish.)
However, if the dish you’re making requires a different slicing method (for instance, this Herbed Butternut Squash recipe calls for a crosswise cut), defer to the recipe directions.
Step 6: Scoop out the seeds like a pro
If you don’t have a melon baller, now is a great time to invest in one. (They’re inexpensive—this OXO melon baller is less than $10.) When it comes time to scoop out those slippery, stringy squash seeds, you’ll be glad you have one. (Sure, you can just as easily use a spoon, but it’ll take more effort, involve more sliding and increase the odds that seeds end up in your final dish. No thanks!)
Step 7: Finish according to the recipe directions
Depending on the recipe you’re following, you may need to cube the squash or slice it into smaller pieces before cooking. In some cases, you might get fancy with your slicing technique, like with this Hasselback Butternut Squash recipe.
Winter Squash Recipe Ideas
Easy Butternut Squash SoupWhen the weather turns cold, get cozy with a bowl of this butternut squash soup. This recipe is super easy. The cream adds richness, but if you're looking to cut calories, it can be omitted. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
By the way, these are the types of winter squash you need to know.
Turkey-Stuffed Acorn SquashWe stuff acorn squash with leftovers like turkey, dressing and cranberry sauce. Make as much or as little as you need to use everything up. —Cindy Romberg, Mississauga, Ontario
Curry Pomegranate Protein BowlThis recipe is simple and beautiful. It uses a lot of unique flavors that, when blended together, create an out-of-this-world taste sensation. You can substitute other roasted, salted nuts for the soy nuts and can use warmed berry jam in place of the molasses. —Mary Baker, Wauwatosa, Wisconsin
Chicken with Curry Roasted SquashThis chicken butternut squash curry is very flavorful and full of protein, fiber and phytonutrients. The addition of the apricots adds a mild sweetness to the dish. —Sharon Collison, Newark, Delaware
Roasted Pumpkin Salad with Orange DressingRoasted pumpkin and dried fruits make this beautiful seasonal salad a natural match for holiday recipes. The dressing is a light, tasty mix of honey, olive oil and balsamic vinegar. Top it all off with crumbled goat cheese for that final tangy touch. —Sasha King, Westlake Village, California
Spaghetti Squash with Apples, Bacon, and WalnutsI've always loved spaghetti squash as an alternative to pasta and enjoy it in the classic marinara style, but I wanted a new recipe so my family and I could enjoy it more often. The savory, salty and sour flavors combine perfectly with a hint of sweet spice. While the squash is baking, prep the rest: It will take only minutes to finish after you shred the squash. —Jeff Tori, Johnstown, Colorado
Sausage and Squash PenneI love using frozen cooked winter squash because the hard work—peeling, chopping and cooking—is all done for me. — Jennifer Roberts, South Burlington, Vermont
Ravioli with Creamy Squash SauceStore-bought ravioli speeds assembly of this cozy, restaurant-quality dish that tastes so good your family won't notice it's meatless. —Taste of Home Test Kitchen
Sausage & Rice Stuffed PumpkinsMy children often request this dish. It also adds a great "wow" factor to a festive buffet table.—Andria Peckham, Lowell, Michigan
Couscous & Sausage-Stuffed Acorn SquashIf you have a tiny apartment, zero counter space and only two people to feed, hefty meals are out. This acorn squash with couscous is just the right size. —Jessica Levinson, Nyack, New York
Baked Butternut SquashTake advantage of fabulous fall produce and roast this scrumptious side. Lightly seasoned with cinnamon, nutmeg and brown sugar, this is my favorite baked butternut squash recipe—it could almost be dessert! —Heidi Vawdrey, Riverton, Utah
Spaghetti Squash & Sausage Easy MealMy son’s favorite dish uses homegrown spaghetti squash, kielbasa, and pico de gallo or salsa. —Pam Mascarenas, Taylorsville, Utah
Roasted Butternut Squash TacosSpicy butternut squash makes such a great base for these vegetarian tacos. I’m always looking for quick and nutritious weeknight dinners for my family. These fit the bill and are so delicious! —Elisabeth Larsen, Pleasant Grove, Utah
Maple-Glazed Acorn SquashWith a maple syrup and brown sugar glaze, this squash becomes pleasantly sweet. This is comfort food—easy to prepare and a tasty pairing with a pork entree. —Nancy Mueller, Menomonee Falls, Wisconsin
Quinoa-Stuffed Squash BoatsMy colorful “boats” with quinoa, garbanzo beans and pumpkin seeds use delicata squash, a winter squash with edible skin that’s cream-colored with green stripes. In a pinch, acorn squash will do—but don't eat the skin! —Lauren Knoelke, Milwaukee, Wisconsin
Roasted Pumpkin and Brussels SproutsWhile traveling to Taiwan, I had the pleasure of trying a unique vegetable dish that included fresh pumpkin. It inspired me to roast pumpkin with Brussels sprouts. —Pam Correll, Brockport, Pennsylvania
Garlic Spaghetti Squash with Meat Sauce and TomatoI have reduced grains and other starches in my diet due to health reasons, so I was looking for filling, comforting meals without pasta or potatoes. When I was tinkering with this spaghetti squash recipe, I discovered something fun to eat! —Becky Ruff, Mc Gregor, Iowa
Butternut Squash with Maple SyrupI love this roasted butternut squash because it’s marvelous served hot or cold and it's loaded with flavor from garlic, ginger and leeks. —Marie Willette, Bellows Falls, Vermont
Maple Winter Squash CasseroleThis scrumptious casserole combines pumpkin and two other kinds of squash
in a creamy, savory mix. The recipe also would work with other squash combos,
or just one type instead of three. Have fun with it—you really can't go wrong! —Joanne Iovino, Kings Park, New York
Roasted Butternut Squash BreadButternut squash is so versatile, I use it to make a sweet and savory bread that’s fabulous for breakfast, snacking or even dessert. —Sarah Meuser, New Milford, Connecticut
Roasted Herbed Squash with Goat CheeseCooking is a hobby I'm so happy to share with my toddler. She (and all our Christmas Eve party guests) heartily approved of this new potluck favorite. Any type of winter squash works here. —Lindsay Oberhausen, Lexington, Kentucky
Butternut & Portobello LasagnaLasagna gets fresh flavor and color when you make it with roasted butternut squash, portobello mushrooms, basil and spinach. We feast on this. —Edward and Danielle Walker, Traverse City, Michigan
Spiced Butternut Squash PieMy mom always made this dessert with her homegrown squash. It was my dad's favorite after-dinner treat. I continue to make it to this day. —Johnna Poulson, Celebration, Florida.
Acorn Squash with Cranberry StuffingIf you have squash or cranberry lovers at the table, here’s your new go-to recipe. It’s colorful, the blend of flavors is delicious and it’s a fitting addition to a Thanksgiving menu. —Dorothy Pritchett, Wills Point, Texas
Butternut Squash RollsWith their cheery yellow color and delicious aroma, these appealing buns will brighten your buffet table. Plus, I've found this recipe is a wonderful way to use up squash from the garden. —Bernice Morris, Marshfield, Missouri
Apple Squash SoupI add a little ginger and sage to this creamy butternut squash apple soup. My family loves it when autumn rolls around. —Crystal Ralph-Haughn, Bartlesville, Oklahoma
Butternut Squash Dinner RollsThese wholesome rolls are a pleasant addition to any entree. I get so many requests for them at holiday time. I make about 100 dozen in December! —Ula Kessler, Liberty Center, Ohio
Butternut Squash and Sausage Stuffed ShellsI rarely invite friends for dinner without someone requesting this easy pasta casserole. The sweet squash complements the spicy sausage, and the creamy goat cheese makes it all just melt in your mouth! You can substitute manicotti or even rolled lasagna noodles for the shells. The stuffed shells and sauce can be prepared a day ahead and assembled just before baking. —Taylor Hale, Sonoma, California
Golden Butternut Squash LasagnaMy rich, saucy lasagna features winter squash at its finest. The whipped cream topping adds a unique twist to this meatless casserole packed with roasted butternut squash, two kinds of cheese and a host of seasonings. Allowing the lasagna to stand for 10 to 15 minutes before serving makes it easier to cut. —Lisa Sheets, Carmel, Indiana
Hubbard Squash PieMy mom made this pie—never pumpkin—each Thanksgiving, and everyone looked forward to it. I have fond memories of my dad cutting up a hulking big blue Hubbard squash on the kitchen counter and cooking it in order for Mom to make the pies. A more manageable butternut squash will deliver an equally delicate-tasting pie! —Patti Ann Christian, Ararat, North Carolina
Hearty Butternut Squash SoupThe comforting combination of squash, meat, beans and veggies makes this my go-to soup in fall. It's full of freshness. —Jaye Beeler, Grand Rapids, Michigan
Festive Fall Tortellini TossFall is my favorite season and I love the foods of autumn, such as mushrooms, squash, apples and walnuts. I combined these all with pasta to make a delicious side dish perfect for sharing at a potluck; the recipe can easily be doubled and can be served either warm or at room temperature. —Roxanne Chan, Albany, California
Roasted Butternut Tossed SaladThis salad makes an easy and special side dish for Thanksgiving dinner, and it's packed with nutritious veggies, almonds, berries and squash. —Katie Wollgast, Florissant, Missouri
Cheesy Bacon Spaghetti SquashThis quick casserole is called "cheesy" for a reason. Stir in any kind you've got. —Jean Williams, Stillwater, Oklahoma
Spiced Acorn SquashWorking full time, I found I didn't always have time to cook the meals my family loved, so I re-created many of those dishes in the slow cooker. This treatment for squash is one of our favorites. —Carol Greco, Centereach, New York
Italian Spaghetti SquashThis is a unique and easy way to cook spaghetti squash. Be sure the squash is on the small or medium side so that it fits into the slow cooker after being cut in half. —Melissa Brooks, Sparta, Wisconsin
Originally Published: November 09, 2018
