How to Cube
Cut stem and blossom ends with a sharp knife.
Once peeled, halve the squash right down the middle.
Cut each half right above the seed cavity, splitting it into the neck and the body. This makes it easier to cube.
Cube it all up. Try to cut similar sizes for more even cooking.
Peel squash. Ceramic peelers get the job done with ease!
Cook as desired. To roast, place into pan. Add oil and seasonings of your choice. You can also boil, sauté or add directly to soup or stew. 1 3 2 4 5 6 7 8
Scoop seeds out with a spoon. You can toss with olive oil and salt. Roast on a sheet pan at 300°F for 20-25 minutes. Cut the neck into evenly sized strips. Repeat this step with the body (you’ll cut rings instead of strips).
