Can we all just agree that October should officially be the month of all things squash? It was just a little over a year ago that my cookbook came out, I’m as smitten now as I’ve ever been. Instead of hoarding Halloween treats, I’m hoarding all my favorite varieties of squash. The mister says I need to stop, but I’m not listening.
Instead I’m sharing my best tips and a video (!) for peeling and cutting winter squash, and a giveaway for my cookbook so you can make delicious recipes like this vibrant wild rice salad all winter long.
Squash certainly isn’t easy to work because of its thickness, density, and uneven stature. Plain and simple, it can be intimidating. But fear not. We’re going to figure out how to peel and cut winter squash together.
Before you get started making your favorite squash risotto, there are two very important things to check off the list.
Put a damp towel underneath your cutting board so it doesn’t move around. Think of this like an artist tightening his drafting board.
One of the most common problems I see when watching someone try to cut open winter squash is a DULL knife. It makes things a lot harder than it needs to be. So do yourself a favor, and each September, bring your chef’s knife (8 inch is recommended) in to get sharpened. You’ll be cutting and peeling more safely, with ease and efficiency, like this:
See, you totally got this! (My amazing friend Jennifer shot that video of my last year, and I hope to get in the kitchen with her again soon. Make sure to follow her on instagram, she showcases a lot of her great food photography and experiences there.)
Now, let’s walk through a few of the keys steps that apply to any squash, not just butternut.
To set yourself up for success, trim the stem and root ends off first before making other cuts no matter which variety you’re working with. You’ll remove the toughest parts of the squash and create flat sides that you can stabilize on the cutting board without it wobbling around.
Cut vertically in half, rather than horizontally. And use the tip of the knife to make the first cut instead of the flat part. If the knife sticks, use a mallet to tap the back handle of the knife to continue to push it through.
You’ll end up with even halves that lie nicely on a sheet pan for roasting and stuffing. Or, if you’re cutting it into wedges, cubes or dices, you’ll be able to make uniform shapes that cook at the same speed.
I know a peeler seems like a good idea, but save that for thin-skinned cucumbers and carrots. It’s tiring, tedious and nearly impossible to get a good grip on the squash. A chef’s knife will work best.
Spaghetti squash and red kuri can often be too hard to even get an initial cut made. Into the oven they go, whole, at about 350 degrees for 10 minutes. Then remove, trim off the ends, and make your vertical cut. Much easier!
And my favorite tool of all – a melon baller. Hands down the easiest, quickest way to remove the seeds and stringy parts. The sharp edges dig nicely into the flesh and coax the seeds out easily instead of them flying on the kitchen floor. Bonus.
I look forward to your comments, reviews and questions! If you love this recipe, please rate it when you leave a comment. Star ratings help people discover my recipes. Your support means a lot; thank you for being a part of the Heartbeet Kitchen community.
This is brilliant! I just had winter squash at a restaurant last night – and I couldn’t think of how they cooked it so well! This must be how! So glad to have read this – perfect timing!
Congrats on the book! I can’t wait to take a look. One thing I would love to see is a recipe using the small gourds or to learn more about them than it being used a décor, if possible. :)
I love all types of squash but would love to see more with Kabocha. It is my favorite and I just know the possibilities are endless. Thanks for the giveaway!
I LOVE winter squash! I always have some around this time of year, kabocha, buttercup, butternut, delicata, and love just roasting it, making soup, squash mac and cheese, you name it. Would love to see your cookbook!
Yeah squash!! That pretty much sums up my feelings, as you know. So I think I was telling you that butternut is the crop we grow the most of on the farm. Well, a lot of our restaurant customers want it delivered all ready peeled and prepped. So oh boy, do we go through a lot of knives at the farm this time of year. I think my mom just buys a huge batch of knives at the beginning of squash season and they are practically worn down to the handle by the end. It’s crazy! Butternut is one touch squash! Love this video and all these tips, Amanda! And sorry for rambling…:-)! XO
I love that I always pick up new tips when I visit your blog. You cut your squash in a totally different way than me, and it looks way more efficient! I am going to try it tonight. I can’t get enough of squash right now. And great video!
I have loved winter squash since I started experimenting with it back in the 70’s. It is so versatile, cheap and available. Some varieties store well for months! We grow a few varieties each year, so I can try different ones. Another hint for removing seeds is to use a grapefruit spoon with the serrated edge. That’s good for use on ginger, too.
Just found your site and love it. Thank you so much!
Thanks so much for stopping by Wendy, and glad we’ve connected! So great that you grow your own varieties. And I LOVE the tip about using a grapefruit spoon to remove the seeds. I’m going to try it this week!
I just found your website and am enjoying looking through your recipes. I’m on the AIP diet, so any yummy recipes I can find for that I’m willing to try! My problem is that my husband and kids don’t care for squash….any ideas on how to hide it from them? ;-)
Glad to have you here Hillary! I think sometimes why others think they “don’t like squash” is because it has been prepared in a way that isn’t too appealing, or the texture isn’t great. So if they’re introduced via a colorful, flavorful way, like the Wild Rice salad recipe I have here on the blog is a great place to start, or adding the puree to a sauce, such as that for mac and cheese.
You are the squash queen! I always love all of your squash recipes and would definitely love to see more unique acorn squash recipes. Thanks for the opportunity to win a copy of your book too!
I admit… my front porch is generally stocked this time of year with squash, but I’ve yet to load up… only a few are there now. But look out! This weekend, I’m going to the squash farm and will be taking the truck!
This salad is gorgeous, Amanda. I love rice salads and do not make them enough. I love how they hold up in the fridge for dayyyyss and I can eat on them pretty much all week. Thank you for your tips on cutting squash. One thing I’ve learned too, over the years, is that one cannot get/be in a hurry while cutting squash. It’s just not going to end pretty. Thank you for this fabulous opportunity to win a copy of your book! Fingers crossed!
Acorn squash! I love roasting acorn squash but I need some new ideas. It would be great to have this cookbook for all the Fall/Winter squash I’ll get in my CSA box this season.
Oh have I learned allot here today. Many food favorites in your recipe and since I needed to learn about massaging kale, I found another great recipe for Kale Apple Salad. Thank you ever so much. The Smitten with Squash Cookbook sound wonderful!
Yes, there are always so many ideas to play around with in the kitchen. Which is one of the reasons I’m glad winter squash season is so long! thanks for stopping by Jennifer.
I too, have been hoarding squash… I went crazy at the Farmers Market last week…
I love your tips, they’re very helpful — especially the MELON BALLER! genius….
you & I must be on the same wavelength, I pulled your book out
(again) about a week or two ago. :)
Hi! I’m in for all kinds. We didn’t grow up eating squash at all. I didn’t know what zucchini or yellow squash was until I was about 20 yrs old. I went to a party where someone brought a vegetable tray with small zucchini/yellow squash sliced for dipping. OMG, I thought about what we had been missing! I’ve baked pie pumpkins and then pureed but I haven’t done any types of squash. I’m so looking forward to your cookbook
that’s a tough one – spaghetti squash is really in a league of its own. there are no other varieties that i know of that create their own “strands” if you will. hopefully someone will start growing them in asia so you can experience one!
Mohit Kumar
November 23, 2017
Easy to implement!!
Going to do this in the upcoming days.
Thanks for the squash’s recipe.
techlazy.com
April 1, 2017
This is brilliant! I just had winter squash at a restaurant last night – and I couldn’t think of how they cooked it so well! This must be how! So glad to have read this – perfect timing!
amandapaa
April 2, 2017
Yay! Winter squash is wholeheartedly my favorite. Can’t wait to hear what you make with it.
Connie | URBAN BAKES
October 21, 2015
Congrats on the book! I can’t wait to take a look. One thing I would love to see is a recipe using the small gourds or to learn more about them than it being used a décor, if possible. :)
Suzie
October 15, 2015
Delicata squash recipe’s would be great. I love all squash so happy with any new squash recipe that I can adapt to AIP.
Colleen Burke
October 15, 2015
I love squash of all kinds, but find them intimidating! Thanks for all your great recipes and tips.
Amanda Paa
October 16, 2015
glad some of the tips helped Colleen! happy squash cooking. :)
Debbie
October 14, 2015
We grew long pie pumkins this year and just harvested alot of pumpkins! So anything pumpkin!!
Jenice
October 14, 2015
Love stuffed acorn squash!
Angie Jerde
October 13, 2015
I love all types of squash but would love to see more with Kabocha. It is my favorite and I just know the possibilities are endless. Thanks for the giveaway!
Becky
October 13, 2015
I love butternut, acorn, and spaghetti squash, but would love to learn other varieties of winter squash and uses for them.
Fun to find a fellow Minnesotan as I was browsing Pinterest today & saw your Sweet Potato Gnocchi recipe! I work in St. Paul & live in Stillwater.
Amanda Paa
October 14, 2015
Becky, so fun to connect with another Minnesotan! I’ll have a recipe coming up for delicata later this week, so stay tuned. :)
Jolaine Wiens
October 13, 2015
I absolutely love this recipe! I can’t wait to try it. Thank you for all your creativity!!
Liz
October 13, 2015
I LOVE winter squash! I always have some around this time of year, kabocha, buttercup, butternut, delicata, and love just roasting it, making soup, squash mac and cheese, you name it. Would love to see your cookbook!
Amanda Paa
October 13, 2015
buttercup and kabocha are so dense and sweet. love them too! and plenty of recipes in the cookbook for them. thanks for stopping by!
Liz @ Floating Kitchen
October 13, 2015
Yeah squash!! That pretty much sums up my feelings, as you know. So I think I was telling you that butternut is the crop we grow the most of on the farm. Well, a lot of our restaurant customers want it delivered all ready peeled and prepped. So oh boy, do we go through a lot of knives at the farm this time of year. I think my mom just buys a huge batch of knives at the beginning of squash season and they are practically worn down to the handle by the end. It’s crazy! Butternut is one touch squash! Love this video and all these tips, Amanda! And sorry for rambling…:-)! XO
kristie {birch and wild}
October 12, 2015
I love that I always pick up new tips when I visit your blog. You cut your squash in a totally different way than me, and it looks way more efficient! I am going to try it tonight. I can’t get enough of squash right now. And great video!
Wendy
October 12, 2015
I have loved winter squash since I started experimenting with it back in the 70’s. It is so versatile, cheap and available. Some varieties store well for months! We grow a few varieties each year, so I can try different ones. Another hint for removing seeds is to use a grapefruit spoon with the serrated edge. That’s good for use on ginger, too.
Just found your site and love it. Thank you so much!
Amanda Paa
October 12, 2015
Thanks so much for stopping by Wendy, and glad we’ve connected! So great that you grow your own varieties. And I LOVE the tip about using a grapefruit spoon to remove the seeds. I’m going to try it this week!
Hillary
October 12, 2015
I just found your website and am enjoying looking through your recipes. I’m on the AIP diet, so any yummy recipes I can find for that I’m willing to try! My problem is that my husband and kids don’t care for squash….any ideas on how to hide it from them? ;-)
Amanda Paa
October 12, 2015
Glad to have you here Hillary! I think sometimes why others think they “don’t like squash” is because it has been prepared in a way that isn’t too appealing, or the texture isn’t great. So if they’re introduced via a colorful, flavorful way, like the Wild Rice salad recipe I have here on the blog is a great place to start, or adding the puree to a sauce, such as that for mac and cheese.
Ashley | Spoonful of Flavor
October 12, 2015
You are the squash queen! I always love all of your squash recipes and would definitely love to see more unique acorn squash recipes. Thanks for the opportunity to win a copy of your book too!
Traci | Vanilla And Bean
October 12, 2015
#squahhoardersclub
I admit… my front porch is generally stocked this time of year with squash, but I’ve yet to load up… only a few are there now. But look out! This weekend, I’m going to the squash farm and will be taking the truck!
This salad is gorgeous, Amanda. I love rice salads and do not make them enough. I love how they hold up in the fridge for dayyyyss and I can eat on them pretty much all week. Thank you for your tips on cutting squash. One thing I’ve learned too, over the years, is that one cannot get/be in a hurry while cutting squash. It’s just not going to end pretty. Thank you for this fabulous opportunity to win a copy of your book! Fingers crossed!
Bethany
October 12, 2015
Great tips! Thanks for sharing!
Alexandra robertson
October 11, 2015
Awesome reminder to use a sharp knife!!! I would love more recipes with kombucha because that is the next squash I want to tackle :)
Laura Osburn
October 11, 2015
Acorn squash! I love roasting acorn squash but I need some new ideas. It would be great to have this cookbook for all the Fall/Winter squash I’ll get in my CSA box this season.
Dana S
October 11, 2015
kabocha squash
Sue
October 11, 2015
Oh have I learned allot here today. Many food favorites in your recipe and since I needed to learn about massaging kale, I found another great recipe for Kale Apple Salad. Thank you ever so much. The Smitten with Squash Cookbook sound wonderful!
DJ
October 11, 2015
Any kind of squash really, but I would love to see more recipes for butternut squash.
Amanda Paa
October 11, 2015
Hi DJ! Here’s one of my favorite rice pilafs, with butternuts squash pomegranate seeds an a hefty dose of curry. Enjoy! https://heartbeetkitchen.com/2015/recipes/winter-curry-grain-salad/
Jennifer
October 11, 2015
What a great giveaway and book! Squash is a staple and to have recipes right at your hand is awesome!
Amanda Paa
October 11, 2015
Yes, there are always so many ideas to play around with in the kitchen. Which is one of the reasons I’m glad winter squash season is so long! thanks for stopping by Jennifer.
Heather
October 11, 2015
An eight-ball squash recipe would be great!
Crista
October 10, 2015
I too, have been hoarding squash… I went crazy at the Farmers Market last week…
I love your tips, they’re very helpful — especially the MELON BALLER! genius….
you & I must be on the same wavelength, I pulled your book out
(again) about a week or two ago. :)
Amanda Paa
October 11, 2015
veggie lovers unite :) i think we may have to make something from the book when we go glamping. counting down the days!
nosogirl
October 10, 2015
I’d like to see a good recipe for spaghetti squash.
Amanda Paa
October 10, 2015
Hi Julie! I love this spaghetti squash hash with bacon and kale. Great for any time of day, not just breakfast! The post also has tips on cooking with this type of squash too: https://heartbeetkitchen.com/2015/recipes/spaghetti-squash-hash/
Kathy
October 10, 2015
we have a lot of local kabocha squash in our market. Would love some ideas for what to do with them.
Jennifer Essad
October 10, 2015
Hi! I’m in for all kinds. We didn’t grow up eating squash at all. I didn’t know what zucchini or yellow squash was until I was about 20 yrs old. I went to a party where someone brought a vegetable tray with small zucchini/yellow squash sliced for dipping. OMG, I thought about what we had been missing! I’ve baked pie pumpkins and then pureed but I haven’t done any types of squash. I’m so looking forward to your cookbook
Mary Cochrane
October 10, 2015
I pretty much love any kind of squash, so welcome any and all recipes.
Amanda Paa
October 10, 2015
Awesome! I can’t wait to share more recipes with you.
Bonnie Sanders
October 10, 2015
I would love a recipe for a Kabocha squash. Thanks!
Melissa Falk
October 10, 2015
Great advice, Amanda. I always tense up when cutting thick squash like this one.
Sj Dc
October 10, 2015
Would love a recipe with a good substitute for spaghetti squash as they’re hard to come by in Asia
Amanda Paa
October 10, 2015
that’s a tough one – spaghetti squash is really in a league of its own. there are no other varieties that i know of that create their own “strands” if you will. hopefully someone will start growing them in asia so you can experience one!