Before you even think about cutting, give that squash a scrub under cold water. Think of it as giving your vegetable a spa day—but with soap. Squash grows low to the ground, so it’s basically a dirt magnet that’s been lounging on the soil like a sunbather.
You don’t need to peel it. The skin is edible, full of fiber, and honestly, it’s the only thing holding the soggy interior together. Peeling yellow squash is like peeling a banana with a chainsaw—technically possible, but why?
Now, grab a cutting board that won’t slide around like a greased pig. Place a damp paper towel under it if you have to. We’re not here to play hockey with produce.
The Slicing Styles: Match Your Mood
Rounds (The “Classic Coin”) — This is the no-brainer move. Slice the stem off first, then cut straight across into even discs, about ¼-inch thick. If you go thinner, they’ll crisp up like potato chips in a hot pan; thicker, and you’ll be chewing on squash-flavored hockey pucks. Fun fact: yellow squash is actually a fruit, technically a berry. So when you slice it, you’re making a very sad, savory berry salad.
How To Cut Yellow Squash For Roasting - Recipes.net
Half-Moons (The “Fancy Pants”) — Cut the squash lengthwise right down the middle, then lay each half flat on the board. Slice crosswise into half-moons. This is the move restaurants use to trick you into thinking you’re eating something complicated. You’re not—you just made a vegetable smile.
Sticks (The “Fry Wannabe”) — Cut the squash crosswise into 2-inch sections. Stand each section on its flat end, then slice down into planks, then into sticks. I call these “Crinkle-Cut Courage Sticks” because they’re begging to be tossed in oil and roasted until golden brown. Warning: they will never truly be fries. Accept this.
