'Pumpkin Slice Season' Experts issues major warning ahead of soup season.

Butternut squash and Pumpkins, with its naturally creamy texture and sweet, nutty flavour, provides an excellent base for soups. It’s also packed with essential vitamins and minerals, including vitamin A, vitamin C, potassium and fibre. It has a high beta-carotene content, which is beneficial for immune health and vision.

There is a catch, however, as both Pumpkins and Butternut squash is notoriously difficult to cut and prepare, primarily due to its density and tough outer skin. Slicing through the thick neck and wide base requires significant force, which can be intimidating for home cooks.

Once peeled, the squash also becomes slippery, making it harder to safely cut into uniform pieces. This presents a risk of accidents if the squash is not handled carefully.

With this in mind, Britsuperstore reveals a simple, expert hack for making butternut squash prep an absolute breeze!

Begin by piercing the squash

“Before microwaving the butternut squash, use a fork or the tip of a knife to pierce the skin with several holes. This allows the steam to escape and prevents the butternut squash from bursting in the microwave.”

Microwave the squash

“Place the whole butternut squash in the microwave and heat it on max for between two and four minutes, depending on the size of the vegetable. This will soften the skin and flesh slightly, which makes it much easier to cut!”

Let it cool and peel and cut

“After microwaving, let the squash cool for a couple of minutes. You should now be able to peel and slice. Use a sharp vegetable peeler to remove the softened skin. Chop off the ends of the squash, slice it in half and scoop out the seeds.”

Bonus hack

“If you plan to roast the squash to use in a soup, roast the whole thing first instead of chopping it into pieces. The contents can then be scooped out, which will save you a lot of strenuous chopping time.”