How to Cut and Prep Squash
Just a simple ‘how to’ tutorial on how to cut and prep squash for roasting or cooking.
Squash is abundant in fall and can be used in lots of recipes. You can roast it with some meat for a full meal, or roast it alone to add to your salads for lunch.
More delicious Squash recipes:
- One Pan Chicken & Squash Dinner – Great one pan dinner with chicken and squash.
- Baked Acorn Squash – Simple squash cooked with brown sugar and butter.
- Acorn Squash with Walnuts & Cranberry – Squash with brown sugar stuffed with walnuts and cranberries.
How to Cut and Prep Squash
Simple how to tutorial on how to cut and prep squash for roasting and cooking.
Ingredients
- Butternut Squash
- Cutting board
- Vegetable Peeler
- Spoon
- Large Knife
- Container to dispose of the seeds and peel
Instructions
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Using a vegetable peeler, peel the squash, then cut off the stem.
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Using a large knife, cut the squash in half lengthwise by placing the knife on top of the squash then rocking it back and forth while applying pressure on both the handle of the knife and the tip, until you get to the bottom.
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Using a spoon scrape out and remove the seeds from both halves of the squash.
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Now turn the squash cut side down and trim the other end of the squash.
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Cut each half right above the empty cavities.
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Cut the quarter with the cavity in 4 pieces lengthwise, then cut each piece in two again.
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Cut the solid quarter of the squash into 4 half rings, then cut each half ring into 4 or 5 wedges.
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