How to Cut Through Hard Squash

Tahitian squash are possibly the hardest variety of squash.

The colder the weather, the harder the skin and flesh on squash varieties. Squash produce more fiber in their skin to protect them from cold weather in autumn and winter months, making roasting them with the skin on, or using an effective knife and vegetable peeler, ideal methods of preparation. Serrated bread knives are commonly used to cut vegetables with exceptionally hard skin or flesh, especially when the miniscule tears the serrations make don’t impact aesthetics. A serrated vegetable peeler facilitates the peeling of tough, fibrous skin.

Things You'll Need

• Serrated bread knife
• Serrated vegetable peeler
• Spoon

Instructions

1. Slice 1 inch from the root and blossom ends of the squash with the serrated knife. Discard the ends.

2. Grasp the squash with one hand and peel the skin from it in an outward motion, or away from you. Rotate the squash in your hand after you peel a layer of skin and continue until you work your way around it. Discard the skin.

3. Slice the squash in half lengthwise. Scoop the seeds out of the seed cavity with a spoon.

4. Position the squash cut-side down on the work surface and slice it to the desired dimensions.

Resources

• Specialty Produce: Hard Winter Squash