Master the Technique

Cut through the tough exterior of hard-skinned squash with these easy steps.

Stand Up.
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.

Peel It.
Using a vegetable peeler, peel the skin off each half of the squash in long strips (skip this step if roasting halved with skin on, such as with spaghetti squash). This step ensures that you waste as little of the flesh as possible.

Scoop It.
Scoop out the seeds and rinse in a fine mesh sieve. Reserve the seeds for roasting.
Lay Flat.
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.
Roast It.
Drizzle dry seeds with 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.