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How to Cut Delicata Squash Into Rings and Half-Moons
How do you cut delicata squash? Trim both ends, cut the squash in half lengthwise, scoop out the seeds, then lay each half cut side down and slice crosswise into half-moons about 1/2" thick. For rings, trim the ends, scoop the seeds out from each end, and slice crosswise. Our pick is the Dalstrong Gladiator 8" Chef Knife ($79), German X50CrMoV15 steel, 54–56 HRC, 16–18° edge, NSF certified. Delicata is smaller and thinner-skinned than most winter squash, and a sharp chef knife slices it into even rings in single, controlled strokes.
Delicata is the easiest winter squash to prep. Its thin skin is edible, so there is no peeling, and it roasts quickly.
Cuts and uses
| Cut | Thickness | Best for |
|---|---|---|
| Half-moons | 1/2" | Roasting, salads |
| Rings | 1/2" | Roasting, presentation |
| Halves | Lengthwise | Stuffing |
| Cubes | 3/4" | Soups, grain bowls |
Step by step
1. Wash. Since you'll eat the skin, scrub it well and dry.
2. Trim the ends. Cut off the stem and blossom ends.
3. Halve lengthwise. Stand it on end or lay it flat and cut down the middle.
4. Seed. Scoop out the seeds with a spoon.
5. Slice. Lay halves cut side down and slice crosswise into half-moons.
Rings instead of half-moons
For rings, keep the squash whole after trimming the ends. Push a spoon or small knife into each end to scoop out the seeds, then slice crosswise. Rings look great on a platter but take a little more effort.
Do you peel delicata?
No. The thin skin becomes tender when roasted. Small patches of green or cream on the skin are normal.
Roasting
Toss slices with oil and salt and roast in a hot oven, turning once, until browned at the edges and tender. Thinner slices crisp more.
Flavor ideas
Delicata pairs well with maple and cinnamon, chili and lime, or parmesan and sage. Roasted slices are great in grain bowls, on salads with goat cheese and pecans, or as a simple side for roast chicken.
Choosing delicata
Look for firm squash, heavy for its size, without soft spots. Yellow or cream skin with green stripes is typical. Store whole squash in a cool, dry place.
See also how to cut acorn 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 delicata squash?
A sharp chef's knife. The Dalstrong Gladiator 8" Chef Knife ($79) slices delicata into even rings and half-moons.
Do you peel delicata squash?
No. The skin is thin and edible when roasted.
How thick should delicata slices be?
About 1/2" for roasting.
How do you seed delicata for rings?
Scoop from each end with a spoon before slicing.
How long does delicata keep?
Several weeks whole in a cool, dry place.
