How to cut acorn squash for baking?

Once the acorn squash is cut in half, remove and discard the seeds and stringy fibers. Using a small sharp knife, score the flesh lengthwise. Using a large spoon, scrape out the seeds and stringy fibers from the squash. Using a small bowl, remove the pulp. You can also use a hand grater to scrape the flesh. For perfectly cooked squash, place the cut-up squash in a baking dish, add water to a depth equal to two-thirds the height of

How to cut acorn squash for poaching?

To cut acorn squash for baking, first clean out the seeds and stringy fibers. Then, cut the squash in half lengthwise, and scoop out the seeds inside. For larger squash, cut each half into quarters, lengthwise, and then cut each quarter into half-moon shapes. Finally, remove the skin.

How to cut acorn squash for stew?

To cut acorn squash for soups or stews, use a large chef’s knife. Slice the squash in half lengthwise, then cut each half into quarters. Scoop out the seeds with a spoon and chop the squash into small pieces, taking care to cut the skin off each piece.

How to cut acorn squash for roasting?

Roasted acorn squash is delicious! The best part of this unique squash is that it keeps well. Roasted acorn squash can be stored in the refrigerator for up to two to three days or frozen for up to three months. To prepare acorn squash for roasting, cut off both ends, then cut the squash into quarters lengthwise. Using a sharp knife, remove the seeds and stringy fibers from each section. Using a paring knife, scrape out the flesh of each section.

How to cut acorn squash for soup?

To cut acorn squash for soups, first remove the seeds and stringy fibers. To do this, cut each squash in half lengthwise and scrape out the seeds and fibers with a spoon. To cut the squash into cubes for soups, cut the squash into large chunks and then cut the chunks into bite-sized pieces. You don’t have to remove the skin before dicing up the squash.