First, look at the skin. Ripe squash has a hard, tough rind that almost feels like armor. If you can poke your fingernail into it easily, it’s not ready. That squash is still a baby.
Color matters, too. A butternut squash should be a creamy tan, not pale or greenish. Acorn squash? Look for deep, dark green with a splash of orange on the bottom. That orange patch is nature’s way of saying, “Hey, I’m done!”
Here’s a quirky fact: the skin of a ripe squash can be so hard that chefs use a hammer or saw to cut it. Seriously. You might feel like a ninja in the kitchen. Just be careful not to slice your finger off.
