How do I prepare a squash or pumpkin safely?

Making it stable before cutting, and the microwave trick that makes a butternut squash trivial.

Difficulty: beginner
Time: 15 min
Read: 2 min
Safety: caution

Short answer

Cut a slice off the bottom so it sits flat, then halve it top to bottom. If it is too hard, microwave it whole for three or four minutes first — it makes an enormous difference and removes the danger.

Squash cause a disproportionate share of kitchen knife injuries, entirely because people cut into a round object that then rolls. Making it stable first turns a genuinely risky job into an easy one.

Safety

Squash are hard, round and slippery — the combination that causes most domestic knife injuries. Cut a flat base first so it cannot roll, keep fingers well clear, and never force a knife through. If it will not cut, soften it in the microwave rather than applying more force.

What you'll need

Squash
Large sharp knife
Sturdy board
Vegetable peeler (optional)
Spoon

Step by step

Wash and dry it.Dry matters — a wet squash is a slippery one, and the skin is smooth to begin with.
Soften it in the microwave if it is very hard.Pierce the skin a few times, then three to four minutes on full power. It softens the skin enough to cut easily and it is the single best tip here.
Cut a flat base.Slice a thin piece off the bottom, and off the top, so it stands without rolling. Do this before anything else.
Stand it up and halve it top to bottom.Knife in the centre, firm downward pressure, rocking rather than forcing. Keep your other hand well away from the blade's path.
Scoop out the seeds.A spoon works better than a knife. Keep the seeds — rinsed, dried and roasted with salt, they are good.
Peel it, or do not.Butternut peels easily with a vegetable peeler. Most others are easier to roast in wedges with the skin on and scoop out afterwards — and the skin of many varieties is edible once roasted.
Cut into even pieces.Lay the halves flat side down — now it is stable — and cut into wedges or cubes of a similar size.

Tips

Roasting in wedges skin-on is easier and better than cubing raw. Less work, and the flesh caramelises against the tray.
A serrated knife handles tough skin better than a straight blade if you have one.
Squash keeps for months whole in a cool room. Once cut, wrap and refrigerate and use within a few days.

Common mistakes

Cutting into a round squash without a flat base — It rolls under the knife. This is the most common cause of serious kitchen knife injuries at home.
Forcing a knife that has stuck — It releases suddenly. Microwave it briefly instead, or rock the blade rather than pushing harder.

Questions people ask

How do I cut a butternut squash easily?

Microwave it whole for three or four minutes after piercing the skin, then cut a flat base so it cannot roll. Both together make it easy.

Can you eat squash skin?

Most varieties, yes, once roasted — butternut, delicata and acorn skins are all edible and soften completely. Very thick-skinned pumpkins are better peeled or scooped.