Master the Technique
Cut through the tough exterior of hard-skinned squash with these easy steps.
Sit the squash upright on a cutting board. Using a sharp knife with a long blade, slice a small piece off the side of the squash to create a flat surface. Stand the squash on the flat cut side and slice the squash in half.
Scoop out the seeds and rinse in a fine mesh sieve. Reserve the seeds for roasting.
Place the squash on the flat cut side and slice in half again. Continue to cut into desired pieces, always placing the squash on a flat cut side. Repeat with the other half of the squash.
Drizzle dry seeds with butter or oil and seasonings, and bake until golden brown, about 15 min. at 350°F (180°C). We like to roast all types of squash seeds, not just pumpkin.