Now, here’s the main event: lengthwise means you slice from the stem end all the way down to the bulbous bottom. You’re cutting along the squash’s spine, not across its belly. Imagine you’re slicing a baguette, but a very, very angry baguette that’s been lifting weights.
Position the squash on its side. Hold it steady with your fingers curled under like a claw—that’s the claw grip chefs use. Rock the knife down through the flesh. Don’t try to force it; let the knife do the work. If it gets stuck, don’t panic—just wiggle it like you’re trying to start a stubborn lawnmower.
When the knife gets stuck (and it will)
Okay, reality check: sometimes you hit a thick spot near the bulb. Stop pressing. Instead, pull the knife out, and start the cut from the other end. I call this the “meet in the middle” technique. It’s like digging a tunnel from both sides—eventually, you’ll break through.
Another trick: tap the back of the knife with the heel of your hand. A gentle thump can drive the blade through the tough part without you having to grunt like a tennis pro. Seriously, try it. It’s oddly satisfying.
How to Cut Butternut Squash and Prep it for Recipes - Umami Girl
