Squash: how can you cut it more easily without struggling with the knife?

Its skin is firm, its flesh is dense, and its round shape tends to roll around on the cutting board. As a result, if you try to cut it directly with a small knife or a dull blade, the knife may slip or get stuck.

First step: place a slightly damp dish towel under your cutting board to keep it from moving. Choose a sturdy, well-sharpened chef’s knife. And if the blade gets stuck, stop: don’t twist it or force it toward your fingers.

This is our favorite little trick when the squash is really tough! After washing and drying the squash, pierce the skin in several places with a suitable utensil, being careful not to point the tip toward your hand. These holes allow the steam to escape.

Then place the squash in a microwave-safe dish for about 3 to 5 minutes, depending on its size and the microwave’s power. The goal isn’t to cook it all the way through, but to soften it slightly. Let it cool slightly before handling it, then check its firmness: always cut carefully, without using excessive force.

Important: If you can’t pierce the skin safely, don’t force it—choose another method or use a pre-cut squash.

Once the squash has cooled and the base has stabilized, you can remove a thin slice from the bottom—if it comes off without too much effort—to create a flat surface.

Using your large knife, cut gradually around the hard stem rather than trying to cut straight through it. Spread the two halves apart, then remove the seeds and strings with a tablespoon.

Finally, place each half cut-side down on the cutting board before cutting into wedges or cubes. Now you have a surface that won’t roll all over the place!

Here's a nice surprise: unlike some squashes with very tough skin, the skin of the squash can be eaten after cooking, once it has softened. Wash it thoroughly, remove any damaged parts, and set it aside for a pureed soup or roasted wedges.

If you want a particularly smooth texture, you can also peel it after cooking and letting it cool slightly, when the skin is easier to remove.

Did you manage to cut up your squash? Now it’s time for the best part: cooking it!

For a comforting dinner, cut the squash into pieces and combine it with potatoes and leeks. Once everything is cooked and pureed, you’ll have a comforting, velvety soup.


Prefer to keep some texture? Cut it into wedges and roast them in the oven with chickpeas, rosemary, and feta. It’s a delicious side dish that’s easy to make!

The squash can also steal the show at the dinner table! Paired with puff pastry, goat cheese, and honey, it transforms into a sweet-and-savory dish that’s a refreshing change from traditional soups.


And for cool evenings, why not use the squash as a serving dish in its own right? A melt-in-your-mouth dish with Reblochon cheese promises a truly cozy dinner. For this version, be sure to follow the instructions for cutting off the top as indicated in the recipe—don’t force it if the squash is too hard.

When you hollow out your squash, be sure to save the seeds! Separate them from the strings, rinse them, dry them, and roast them according to the recipe. They make a crispy little snack to munch on as an appetizer or to sprinkle on soup.


So, the next time you have a squash waiting for you in the kitchen, remember this above all: stabilize it, soften it if necessary, and cut it without forcing it. Your knife (and your fingers) will thank you ;-)