How to Peel Squash

Peeling the Squash with a Knife

Clean the squash under cool running water for 3 to 5 minutes. Wash the entire surface of your squash using either your hands or a sterile vegetable brush. Remove all dirt and grime from the skin. After cleaning, pat your squash dry with a towel. Be sure to wash your squash even before peeling off the skin. This will help reduce your risk of ingesting contaminants.

Put the squash on a clean, sturdy cutting board. Hold the squash firmly and securely with your non-dominant hand. Tuck your fingers when you grip your squash in order to protect yourself from unexpected knife slips. Use your dominant hand to grip your knife for cutting. Stabilize your cutting board before cutting and peeling your squash. Try putting a damp towel underneath your cutting board to reduce sliding.

Slice off the ends of the squash ¼-inch from the stem. Depending on the thickness of the squash skin, you will need to apply some pressure in order to pierce the skin. Push your knife completely into the initial cut to remove the end. Use a knife with a long, sharp blade to cut your squash. Dull knife blades can pose a danger by slipping and leading to unwanted injuries in the kitchen!

Peel the skin off using a paring knife. Firmly hold the squash with your non-dominant hand and a paring knife in the other. Carefully, peel off the skin along the length of the squash. Continue peeling until you have completely removed the skin off of the entire squash.

Peeling the Squash with a Vegetable Peeler

Run the squash under cool running water for 3 to 5 minutes. Wash the entire surface of your squash using either your hands or a sterile vegetable brush. Remove all dirt and grime from the skin. After cleaning, pat your squash dry with a towel.

Place the squash on a clean, sturdy cutting board. Hold the squash firmly and securely with your non-dominant hand. Use your dominant hand to grip your knife for cutting.

Cut the ends of the squash ¼-inch from the stem. For tougher skins, apply some pressure in order to pierce the skin. Push your knife completely into the initial cut to remove the end.

Place the squash on the cutting board. Grip your squash firmly with your non-dominant hand. Hold the vegetable peeler with your other hand. When choosing a vegetable peeler, select a peeler with a strong yet flexible blade that will be able to pierce through tough squash skin.

Run the vegetable peeler down the length of the squash. As you complete a side, turn the squash and continue to peel. Continue until all the skin is removed.

Preparing the Squash for Cooking

Cut your squash in half lengthwise using a sharp knife. Cut into the middle of the squash, starting at the squash’s neck. Run your cut from the top of the squash to the bottom. After the cut is complete, pull apart the squash halves. If you are cutting a squash variety with a tougher skin such as an acorn, spaghetti, or butternut squash, try tapping your knife with a rubber mallet to help pierce the skin.

Scoop out the seeds and fleshy bits with a spoon. Scrape the squash cavity until it is clear of seeds and pulp. Consider using an ice cream scoop to remove the seeds. Save the seeds! Seeds can be toasted and make for a healthy, light snack.

Store squash in the refrigerator up to 4 days until you are ready to cook it. Place your peeled squash in a sealed container or a storage bag. Remove excess air from the container or bag and put it in your refrigerator.