Hubbard squash is a winter squash variety that is excellent for roasting. With its thick, hard skin and dense, sweet flesh, Hubbard squash becomes tender and caramelized when roasted in the oven. Before roasting, you’ll need to prep the squash by cutting it into pieces. Cutting a Hubbard squash properly ensures even cooking and makes it easier to scoop the flesh from the skin when serving. With a sharp knife, sturdy cutting board, and a few simple techniques, you can easily cut a Hubbard squash into slices or wedges for roasting.
Selecting and preparing the squash
When selecting a Hubbard squash for roasting, look for a squash that feels very firm and heavy for its size, with no soft spots. The skin should be hard and not easily scratched when you press on it with your fingernail. The squash should also sound hollow when tapped, indicating it’s ripe.
Before cutting, wash the squash under cool running water while gently scrubbing the skin with a vegetable brush. Dry thoroughly.
Set the squash on a clean, sturdy cutting board. Having a rough textured board like wood or rubber will help keep the squash stable while cutting. Make sure you have ample space to work.
Cutting a Hubbard squash lengthwise
One of the easiest ways to cut a Hubbard squash for roasting is to slice it in half lengthwise. Here’s how:
1. Using a large chef’s knife or serrated knife, position the squash so one of the stem ends is facing you. Make sure the squash is stable and not rocking.
2. Press the tip of the knife into the top center of the squash, then make a straight, vertical cut down through the stem end, stopping about 1 inch from the bottom.
3. Reposition the squash so the uncut stem end now faces you. Make another straight, vertical cut to slice the squash in half.
4. Use a large metal spoon to scoop out and discard the seeds and stringy pulp from each half.
5. For wedges: With the cut-side down, make parallel vertical cuts lengthwise through each half. Space cuts 2-3 inches apart.
6. Carefully slice crosswise to create wedges.Aim for wedges about 1-2 inches wide at the skin side.
7. For slices: With the cut-side down, carefully slice each half crosswise into 1-2 inch thick half-moon slices.
The squash is now ready for seasoning and roasting. Roasting the halves or wedges cut-side down will allow the flesh to caramelize in the oven.
Cutting a Hubbard squash into cubes
For cubed Hubbard squash to add to soups, stews or side dishes, here is a simple technique:
1. Cut the squash in half lengthwise as above. Scoop out seeds and pulp.
2. With the cut-side down, slice each half into 1-2 inch thick half-moon slices.
3. Lay each slice flat on the cutting board and cut crosswise into 1-2 inch wide strips.
4. Cut each strip into roughly 1-2 inch cubes.
The cubes can be tossed in oil and roasted on a baking sheet or added to recipes that simmer on the stove or bake in the oven. Their uniform shape will help them cook evenly.
Cutting a squash into smaller wedges
For bite-sized roasted squash wedges, use this method:
1. After cutting the squash in half and removing seeds/pulp, stand each half upright on the cut side.
2. From top to bottom, make parallel vertical cuts to divide each half into 3-4 vertical sections.
3. Lay each section cut-side down and slice crosswise into wedges about 3 inches long from skin side to inner seed cavity.
4. Make the ends of the wedges as even as possible for even roasting.
Smaller wedges like these will roast faster and crisp up nicely in the oven. Their petite size also makes them perfect for passing around as finger food.
Tips for cutting Hubbard squash safely
– Use a sturdy chef’s knife or serrated knife with an 8 to 10 inch blade. Longer blades provide better leverage for cutting hard squash.
– Keep knives extremely sharp. Blanch knives frequently as you work to remove sticky residue from cutting squash that can impede sharpness.
– Apply even, downward pressure when slicing. Avoid rocking the knife back and forth.
– If uncertain where to cut, pierce the squash skin first with the knife tip so you can follow that line.
– Keep squash stable on a non-slip board and cut on a level surface at a comfortable height.
– When halving, have the base anchored firmly against your abdomen for control.
– Pay attention to the knife tip to avoid slipping.
– Work slowly and make incremental cuts rather than forcing the knife through dense squash flesh.
– Keep fingers curled under when making horizontal cuts or trimming edges.
Cutting styles for different roasted squash dishes
Here are some recommended cutting techniques for popular roasted Hubbard squash recipes:
Roasted squash halves: Cut lengthwise; roast cut-side down
Squash wedges: Cut halves into wedges 2-3 inches at skin side
Stuffed squash: Roast halved; stuff with grains, meat, veggies
Squash sauté: Peel skin, slice into half-moons, sauté chunks
Squash gratins/casseroles: Dice or slice into 1-2 inch pieces
Squash soups: Peel, deseed, cut into 1 inch cubes
Squash side dishes: Peel, deseed, cut into cubes or slices
Squash pasta: Peel, deseed, spiralize into noodles
Squash lasagna: Peel, deseed, slice lengthwise into long strips
Roasted squash salad: Peel, deseed, cut into 1-2 inch chunks
| Dish | Cutting Method |
|---|---|
| Roasted squash halves | Cut lengthwise; roast cut-side down |
| Squash wedges | Cut halves into wedges 2-3 inches at skin side |
| Stuffed squash | Roast halved; stuff with grains, meat, veggies |
| Squash sauté | Peel skin, slice into half-moons, sauté chunks |
| Squash gratins/casseroles | Dice or slice into 1-2 inch pieces |
| Squash soups | Peel, deseed, cut into 1 inch cubes |
| Squash side dishes | Peel, deseed, cut into cubes or slices |
| Squash pasta | Peel, deseed, spiralize into noodles |
| Squash lasagna | Peel, deseed, slice lengthwise into long strips |
| Roasted squash salad | Peel, deseed, cut into 1-2 inch chunks |
Choosing the right tools
Having the proper tools for cutting Hubbard squash makes the job easier and safer:
– Chef’s knife or serrated knife: An 8 to 10 inch blade gives the best leverage and control.
– Cutting board: A large, sturdy board with rubber feet prevents slipping. Wood or rubber boards are ideal.
– Vegetable peeler: For removing tough skin if needed. A Y-shaped peeler works best.
– Ice cream scoop: Makes scooping out seeds and pulp quick and easy.
– Metal spoon: Helps scrape out clinging seeds and fibers.
– Kitchen shears: Useful for trimming off stem ends or cutting squash in smaller pieces.
– Kitchen towel: Place towel under the cutting board to hold it steady and prevent sliding.
– Oven mitts: Protect hands when handling cut squash pieces for roasting.
Investing in quality tools guarantees better, safer results when prepping Hubbard squash to roast or for other cooking methods.
Storing and handling cut squash
Here are some tips for working with cut Hubbard squash:
– Prep and cut squash within 1-2 days of roasting for maximum freshness and flavor. The cut flesh will begin to dry out over time.
– Leave the skin on until ready to cook. The skin protects the flesh from losing moisture.
– Place cut pieces in a single layer on a parchment-lined sheet pan until ready to roast.
– If not roasting immediately, store cut squash in an airtight container and refrigerate up to 5 days.
– When ready to cook, pat dry with paper towels; never rinse after cutting. Excess moisture leads to steaming versus roasting.
– Avoid stacking cut pieces as they can stick together. Nestle in a single layer during roasting for even cooking.
– Cut squash oxidizes quickly when exposed to air. For longer storage, place in an airtight container or bag with a damp paper towel to maintain humidity.
Conclusion
Cutting a Hubbard squash properly for roasting maximizes the flavor and texture once cooked. With the right cutting technique, you can enjoy roasted squash wedges, slices, cubes or stuffed halves. Pay attention to knife safety, cut pieces to uniform sizes, and avoid over-handling cut squash. Follow these simple steps for roasted squash that is caramelized on the outside and tender inside every time you make it.