Depending on the type of squash being used, peeling it can be a daunting and even dangerous task. Summer squash tend to have thinner, tender skin, which can easily be removed with a conventional vegetable peeler. Winter squash, however, have hard outer skin, which can pose a real challenge when trying to remove it. Attempting to remove the tough skin from winter squash with a regular vegetable peeler or paring knife can leave one with sore wrists and bandaged fingers.

There are two basic options when it comes to peeling squash: peel it raw, or cook the vegetable to some degree, tenderizing the skin, making it soft and easier to remove. How the squash will be served is usually the deciding factor in choosing which method to employ.

Cooking the squash prior to peeling does tenderize the skin, but it can also affect the consistency of the vegetable and may not be suitable if you plan to dice or cut your squash in a given shape. In this case you will want to peel the squash while it is raw. Start with cutting off the top and bottom of the squash and then, if it has a bulbous portion, separate it from the straight part of the squash. Stabilizing the squash on its flat end, use a very sharp knife or serrated peeler and begin to remove the skin, cutting down and away from your hand. Another option for peeling raw squash is to cut it into smaller pieces and then, with a knife or peeler, remove the skin.

While some people may do fine working with raw squash using these methods, others still find it next to impossible to remove the skin. If you fall into the latter category, and still wish to retain the firmness of the vegetable, there is one last option. You can cook the squash very briefly in the microwave, less than a minute, or in boiling water on the stove top, 4-5 minutes, to steam the skin without cooking the meat. This will make removal of the skin easier and still allow for you to prepare the squash into the shaped pieces that you desire.

If you plan to use the squash for a base in a recipe where it will be mashed, pureed or are just looking to eat some roasted squash, the task of peeling the skin has become easier yet. Simply cut the squash in half and scrape out the seeds. Place the cut sides up on a baking sheet and bake at 350 degrees for 45 minutes. Allow it to cool and then scoop the squash away from the skin.

Lastly, if all else fails, there is always the option of pre cut and peeled squash found in stores. This may save time and effort, and in some cases, even fingers.