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. |
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Scoop It. Scoop out the seeds and rinse in a fine mesh sieve. Reserve the seeds for roasting. |
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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. |
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Roast It. 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. |