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How to Cut Acorn Squash (Halves, Wedges and Rings)
How do you cut an acorn squash? Trim the stem, set the squash on its side on a damp-towel-steadied board, and cut down through it from stem to tip to halve it. Scoop out the seeds, then roast the halves as-is or cut them into wedges along the ridges or crosswise into rings. Our pick is the Dalstrong Gladiator 8" Chef Knife ($79), German X50CrMoV15 steel, 54–56 HRC, 16–18° edge, NSF certified. Acorn squash is dense and ridged, and a tough, sharp German-steel chef knife cuts through it without the risk of chipping a thin edge.
Acorn squash is a classic fall vegetable with sweet, nutty flesh. Its deep ridges and hard skin make cutting it the trickiest part.
Cuts and uses
| Cut | Best for |
|---|---|
| Halves | Roasting and stuffing |
| Wedges (along the ridges) | Roasted side dish |
| Rings | Roasting, salads, presentation |
| Cubes (peeled) | Soups and risotto |
Step by step
1. Wash and dry. A dry squash won't slip.
2. Trim the stem. Cut off or snap off the stem so the blade doesn't hit it.
3. Halve. Insert the knife tip near the stem and press down through the squash to the tip. Turn and repeat on the other side.
4. Seed. Scoop out the seeds and stringy pulp with a spoon.
5. Cut wedges or rings. Lay halves cut side down. Cut wedges along the natural ridges, or cut crosswise into rings.
Cutting hard squash safely
- Make it stable. Slice a thin piece off one side so the squash sits flat, and set your board on a damp towel.
- Use a sturdy knife. Tougher German steel handles dense squash well; avoid twisting thin, hard Japanese blades in it.
- Soften if needed. Microwaving the whole squash for 2 to 3 minutes (pierce the skin first) makes it easier to cut.
- Press, don't saw. Insert the tip, then push the blade down with your other palm flat on the spine, fingers clear.
Do you need to peel acorn squash?
No. The skin softens when roasted and is edible, and the ridges make peeling hard. For cubed recipes, roast first, then scoop the flesh out.
Roasting tip
Brush halves with butter or oil, add a little brown sugar or maple syrup and salt, and roast cut side up until tender. Roast the seeds too: rinse, dry, toss with oil and salt and bake until crisp.
More squash guides: how to cut butternut squash and how to cut spaghetti squash.
Knife technique for produce
Set your cutting board on a damp towel so it can't slide. Hold the knife with a pinch grip and guide the food with your other hand in a claw, fingertips tucked under, as covered in how to hold a kitchen knife. Cut round vegetables in half first so they sit flat and can't roll. Let the blade slide forward through the food instead of pressing straight down, and keep the pieces a similar size so they cook evenly.
Keep your edge sharp
Clean cuts depend on a sharp edge. Cut on a wood or composite board, hand-wash and dry your knife right after use, and give it a few light strokes on a ceramic honing rod before each session. A sharp knife needs less force, which makes it safer and more precise.
Our top picks
Chef's Knife 8", Gladiator Series, ELITE, NSF Certified ($79). Spec sheet: German X50CrMoV15 steel, 54–56 HRC, 16–18° edge, NSF certified.
Lionswood Teak Cutting Board, Medium Size ($169). A large, knife-friendly board for produce prep.
FAQ
What's the best knife for cutting acorn squash?
A sturdy, sharp chef's knife. The Dalstrong Gladiator 8" Chef Knife ($79) in tough German steel cuts through dense squash safely.
Do you have to peel acorn squash?
No. The skin softens when roasted and is edible.
How do you make acorn squash easier to cut?
Pierce it and microwave it for 2 to 3 minutes.
How do you cut acorn squash into wedges?
Halve it, scoop the seeds, then cut along the ridges.
Can you eat acorn squash seeds?
Yes. Rinse, dry and roast them with oil and salt.
