It’s that time of the year when the markets are overflowing with all kinds of beautiful winter squash including pumpkins, butternut, acorn, spaghetti, etc. Over here, we love these cold weather, thick skinned veggies & I know many of you do too. Winter squash is very different than summer squash (zucchini) in that the skin is hard, thick and not what you want to eat. It’s essential to peel them and your recipes will ask for them to be cut in a certain way.

They big question that so many folks ask is: How do I peel and cut a Butternut (or any winter) squash without chopping off my fingers?! The answer is it’s way easier than you would ever think & I’m going to show you how! When I learned this technique a few years ago it meant that we could enjoy squash any time we wanted it. It also prevent me from purchasing pre cut squash at the store, it really has no flavor.

Here’s all you need to know to make peeling and cutting into a squash a no brainer (and you won’t cut your fingers off!)

Step 1: Pierce several holes with a sharp knife or fork all around your squash. This will prevent it from exploding in your microwave.

Step 2: Microwave butternut squash, on the high setting for 4- 5 minutes. More thick skinned squashes will take more time, add time as needed. Skin will be soft to the touch when it’s ready to be cut. Remove from the microwave and let cool a few minutes. This will make the skin and flesh just soft enough to safely and easily peel and cut.

Step 3: With a sharp knife trim off the ends of your squash. I always keep a kitchen towel underneath the squash to anchor it. They are very roly poly.

Step 4: With a sharp knife or a peeler (I prefer the knife) trim the skin off the fleshy part. Discard the ends and skin.

Step 5: Cut the squash into rounds. Remove the seeds with a paring knife. You can scrap them out or cut around them and push out the middle portion. You can keep the round shape or cut into cubes.

Step 6: Now you can cook your squash according to your recipe. I will be sharing plenty of delicious squash recipes with you in the upcoming weeks. Stay tuned for those!

Here’s a few recipes you can try now:

• Cheesy Bacon & Spaghetti Squash Casserole 
• Kale Salad with Butternut Squash & Pomegranate Vinaigrette
• Spaghetti Squash Baked Eggs with Salami and Parmesan