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Good Housekeeping describes a short microwave method to soften hard-skinned winter squash before cutting: pierce the skin, heat for two minutes, then check and add one-minute intervals if needed. The report says the method may make cutting easier, but squash can be hot and must be punctured first to let steam escape.
Good Housekeeping has outlined a microwave method for making hard-skinned winter squash easier to cut: pierce the squash, heat it for two minutes, and check whether the rind has softened. The approach may reduce the force needed to cut through squash such as butternut, but it does not remove the need for careful knife handling or precautions against heat and steam.
The report recommends making five to 10 holes around the squash with a fork or knife, each about half an inch deep. Place it on a microwave-safe plate and heat on high for two minutes. Use a clean kitchen towel to handle the squash when taking it out, then let it rest for about five minutes before cutting so hot steam is less likely to burn you.
If the skin remains difficult to cut, the report advises returning the squash to the microwave for one-minute intervals, checking after each. It says the technique is particularly useful for butternut squash and may also help with kabocha or acorn squash. Smaller squash may need less time; delicata, which has thinner edible skin, usually does not need this step.
The essential precaution is to pierce the skin before heating. The report explains that moisture inside the squash turns to steam during microwaving and that holes give it a way to escape. Heating an unpierced squash could allow pressure to build. The article also stresses that microwaved squash may be hot, and that softening the rind does not make cutting foolproof.
Less Force, Safer Squash Prep
Winter squash can be awkward to stabilize and its rind may resist a knife, encouraging a cook to apply extra force. The reported method aims to soften the exterior before cutting, which may make preparation easier. That is a practical kitchen tip, not a guarantee against cuts: the squash’s shape, the knife, and the cutting surface still matter.
Good Housekeeping recommends using a sharp, sturdy knife, since a dull blade may slip when pushed through a tough rind. A damp towel under the cutting board can help keep it from moving. If the squash does not sit securely, trim a small piece from the stem end or bottom to create a flat base, then cut with the squash resting on that surface rather than holding it upright.
The method also has a heat-related tradeoff. A softened squash can be easier to cut, but it may be hot inside and release steam when handled or opened. Letting it rest, using a towel to remove it from the microwave, and handling it only when safe can help reduce burn risk.
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Other Ways to Soften Squash
The report offers oven methods for cooks without a microwave or those who would rather soften the squash another way. For a partial roast, it recommends piercing the skin four or five times and placing the squash in a 375°F oven for 10 to 15 minutes, until it is easier to cut. The initial roasting time should be subtracted from the recipe’s later cooking time.
Another option is to cook the squash whole before cutting. The report says to pierce the skin first and roast at 375°F until fork-tender, with the skin beginning to sag. Its estimates are 45 to 60 minutes for smaller acorn squash and 60 to 70 minutes for larger butternut squash. These are guidance from the article, not timings that will necessarily apply to every oven or squash.
For recipes that do not require the skin, the article suggests peeling after the squash has been softened and cooled enough to handle. It advises trimming the top and bottom first and using a vegetable peeler. If the squash is still too firm, it can be heated in short increments before peeling continues.
““A brief spin in the microwave can soften a hard-skinned squash enough to make it easier to cut.””
— Good Housekeeping
Timing Varies by Squash
The report does not give a single microwave time that applies to every squash. It recommends starting with two minutes and adding one-minute intervals if needed, while noting that variety and size affect timing. It does not provide testing data comparing microwave settings or quantify how much easier the squash is to cut after heating.
The source also does not specify a target internal temperature or a universal cooling time beyond its advice to rest the squash for about five minutes after microwaving. The method should be treated as a practical tip from the report, not as a guarantee that a particular squash will be safe or easy to cut after a set duration.
Check the Squash Before Cutting
For readers trying the method, the next step is to follow the article’s sequence: pierce the squash, heat it briefly, let it rest, and check whether the rind has softened enough for controlled cutting. Add microwave time only in one-minute increments, and use a towel when handling it. Keep the cutting board stable and the squash flat on the board.
There is no further development or follow-up announced in the source. The practical decision remains with the cook: use the microwave method, choose one of the oven options, or skip pre-softening for squash with a thin rind. In all cases, the report’s central cautions are to allow steam to escape and avoid forcing a knife through an unstable squash.
Key Questions
How long should I microwave squash before cutting it?
Good Housekeeping recommends starting with two minutes on high, then checking the rind. If it is still too firm, heat it for another minute at a time. The required time can vary by squash size and type.
Do I need to pierce squash before microwaving it?
Yes. The report says to make several holes in the skin before heating so steam can escape. It warns against microwaving an unpierced squash because steam could build up inside.
How long should the squash rest after microwaving?
The article recommends letting it rest for about five minutes before cutting, to reduce the risk of burns from steam. Use a clean kitchen towel to remove it from the microwave, and take care because it may be hot.
Does this method work for every type of squash?
The report says the technique is especially useful for butternut squash and may help with kabocha or acorn squash. Smaller varieties may need less time, while delicata squash usually does not need softening because its skin is thinner.
What if I do not have a microwave?
Good Housekeeping suggests partially roasting pierced squash at 375°F for 10 to 15 minutes, or roasting it whole until fork-tender. The article says to subtract partial-roasting time from the recipe’s later cooking time.
Source: goodhousekeeping.com
