Preparing Squash

Soft-skinned summer squash that can be eaten raw like courgettes, and marrows, are often left unpeeled. Winter squash, such as pumpkin and butternut, have hard, thick skins which must be peeled, and a firm flesh that must be cooked. Small varieties can be halved before cooking; large squash are often cubed.

Cut squash in half lengthwise through the stalk. Scoop out seeds and fibrous pulp with a spoon, then peel off skin.

Cut squash in half. Peel or carve off the skin from each half, then cut the flesh into chunks.