How to Cut Thick-Skinned Squash

Thick-skinned winter squash can be hard to crack, but a cleaver and a firm hand will help.

Winter squash is rich in vitamins A and C as well as fiber. But most varieties of winter squash, such as butternut, acorn, buttercup and turban, have a thick skin that can be difficult to cut. With some preparation and the proper tools, however, the task can be made easier.

Things You'll Need

• Cleaver or similar heavy knife
• Cutting board
• Meat tenderizer
• Dish towel
• Spoon

Instructions

1. Use a cleaver or similar heavy knife to cut off the stem end of the squash. Use one firm stroke -- do not saw or slice. If needed, you can wrap a meat tenderizer in a dish towel and use it to pound gently on the top edge of the cleaver to help push it through the squash.

2. Cut the squash in half from stem to blossom end with one stroke. Again, cut firmly and use the meat tenderizer in a towel if necessary. When you are finished with this cut, the seed cavity of the squash will be exposed.

3. Scoop out the seeds and seed fibers with a spoon. If you like, you may preserve the seeds for roasting later -- they are rich in minerals and other nutrients and can be treated the same as pumpkin seeds. Otherwise discard.

4. Remove the remaining squash skin with strokes from a sharp knife. You can continue to use your cleaver here but you may find a shorter knife easier to handle.

5. Dice or otherwise cut up the squash as needed for the dish you're preparing.

Tips & Warnings

• You can leave the shell on after halving and removing the seeds and roast your squash in the oven until tender. Serve whole or cut into serving-sized chunks with a regular chef's knife -- the squash skin will be much more tender and easy to slice after roasting.

• You can also scoop out the roasted flesh from your winter squash and puree it. Serve as a side dish or incorporate the puree into squash soup.

• "What's Cooking America" suggests microwaving a hard-skinned squash for three minutes before cutting into it.

• Keep your knives sharp at all times. Invest in a sharpener or take your knives to be professionally sharpened. A dull knife is more prone to slipping and cutting your skin rather than the squash's.

• Do not use ceramic knives to cut squash as they may chip or shatter. Do not use a knife with a flexible blade as it is too hard to control.

References

• What's Cooking America: Squash -- Summer & Winter Squash -- Squash Varieties
• Chow: How to Cut Hard Squash
• Better Homes and Gardens: How to Cook Squash