There’s a squash for every season, and this variety is still available in winter, when not a lot of fresh produce can be found. Like other squashes, it is low in calories and an excellent source of vitamin C, per U.S. Department of Agriculture data. Plus, it contains over 2 grams (g) of fiber per nutritious cup. And like other orange-hued vegetables, it’s got plenty of beta carotene, which is used to make vitamin A, a nutrient that may help prevent age-related vision problems and certain cancers.
Because acorn squashes are round, they can be a little wobbly to cut if you don’t know the following trick, which makes it easy. And the easier it is to prep this squash, the more you’ll end up eating.
Here are the steps to the best way to cut an acorn squash:
How to Cut It: Acorn Squash
- Using a chef’s knife, slice off the top of the squash, about a half-inch below the stem.
- For stability, stand the squash on the flat side you just cut and slice it in half vertically.
- Pull the sides apart and scoop out the seeds with a spoon or ice cream scoop, reserving if desired.
- Slice off the bottom half-inch or so and remove the rest of the squash skin with your knife or a vegetable peeler.
- Cut the squash into strips, then turn the strips 90 degrees and cut into cubes.