5 simple tips for preparing pumpkins and squash

1. The easiest way to cut open a pumpkin or squash

Place your pumpkin or squash on a chopping board (for larger ones you can put them on top of a cloth to stop them from moving around). With a large sharp knife cut your squash in half down the middle. If the skin is particularly tough, you can hold your knife on top of the squash; cover both the knife and the squash with a tea towel, then use something heavy to gently hit the knife and split the squash open. 

Cut your pumpkin or squash into segments, halves or quarters, and scoop out the seeds with a larger dessert spoon. The squash is now ready to be prepared. 

• Try our 7 ways to cook with butternut squash.
• Get the recipe for our sweet potato and quinoa Buddha bowl.

2. No need to peel

Depending on what type of squash you are using you might not need to peel it, with thinner skinned squash such as butternut squash you can eat the skin. For thicker skinned squash it is often easier to cut the squash into large wedges, roast, and then peel the skin off after it’s cooked when it’s softer and easier.

3. Use a sharp knife 

If you do decide to peel it, a sharp vegetable peeler or a sharp knife is a must. Make sure to support the pumpkin or squash on its side with your hand or sit it flat on the board whilst peeling.

4. Don't throw away the seeds

Don't throw away squash or pumpkin seeds. Wash them, bake them on an oiled baking tray in a medium over for 10 minutes until lightly toasted, then sprinkle on salads, soups or cereal, or enjoy as a snack.

5. Spaghetti squash

For spaghetti squash follow the tips above but half the squash and roast in the over face down. Once it is tender, wait for it to cool down, and gently scrape out the squash flesh with a fork – it’s just like spaghetti! Why not try it mixed half and half with wholemeal spaghetti with your favourite sauce?

• Try our recipe for spaghetti bolognese or spaghetti with sardines and cherry tomatoes.