This cut is a good one in and of itself, but it is also the foundation for all the cuts that follow, like cutting matchsticks, dicing and cubing.

For squash longer than 5-6”, start by slicing into more manageable halves.

Steady squash on either side with one hand and carefully slice off one “slab,” creating a flat surface.

Lay squash on that flat side and continue slicing off slabs of equal thickness . . .

. . . until entire squash is cut.

Slicing Summer Squash into “Slabs”

Large slabs are perfect for grilling and roasting. They don’t between the grates, they are easy to turn over the high heat, and there is a large surface area for browning.