How to prep squash 🥒, by olivia jewel on YouTube. 1 min 17 s.
- Video length
- 1 min 17 s
- Time to do it
- 45 minutes
- Difficulty
- Easy
- Steps
- 9
What you need
Steps
Heat the oven to 200C (400F) and line a baking sheet with parchment or foil. A hot oven gives you browned edges instead of steamed, watery flesh.
Rinse the squash and dry it well. A wet skin slips, so pat it down before it goes anywhere near a knife.
Set the squash on a damp folded towel on the board so it cannot roll. Cut off the stem end first to give yourself a flat, stable face.
Stand the squash on that flat end and cut it in half lengthwise. Keep your fingers clear of the blade and never cut toward your body.
Scoop out the seeds and stringy pulp with a metal spoon, scraping until the inside is clean. Save the seeds if you want to rinse and roast them.
Rub the cut sides with oil and season with salt and pepper. Place them cut side down on the sheet for browning, or cut side up if you plan to stuff them.
Roast for 35 to 45 minutes, until a knife slides into the thickest part with no resistance. Start checking smaller squash at the 30 minute mark.
Rest the halves for 5 minutes. For spaghetti squash, rake the flesh crosswise with a fork to pull it into strands. For other squash, scoop, cube or mash it.
Taste and add more salt if needed, then use the flesh straight away or store it in a sealed container in the fridge for up to four days.
Tips and common mistakes
If the squash is very hard, microwave it whole for 3 to 4 minutes to soften the skin before cutting.
Always cut on a wooden or plastic board, never on glass or a bare countertop.
Stop roasting spaghetti squash as soon as the strands separate, or they turn soft and mushy.
Cut side down gives you caramelised edges, but cut side up keeps the cavity free for fillings.
Questions
How do I know when the squash is cooked through?
Push a thin knife into the thickest part. It should slide in with almost no resistance. If it fights back, add 5 to 10 minutes and test again.
Can I prep squash ahead of time?
Yes. Halve and seed it up to two days ahead and keep it covered in the fridge. You can also roast it fully and store the cooked flesh for about four days.
Do I need to peel squash before roasting?
Not for most winter squash. The skin softens in the oven and scoops away easily, and some varieties like delicata can be eaten skin and all.
This guide was drafted from the video's details and general task knowledge. It has not been checked against the full video. Check the video and relevant product instructions before following a procedure. Report a correction.
