Peeling Butternut Squash…
If you’ve ever tried to cook a whole butternut squash, you know how difficult it can be to cut through its tough outer skin so you can get to the good stuff inside. After all, it’s that protective armor that gives butternut squash — and all winter squash, their extra long shelf life (no more forgetting that bag of pre-cut squash cubes moldering away in your fridge).
Give one or all of these tips a try, and see what works best for you. You’ll get to enjoy more fresh butternut squash in silky soup or sweet and savory side disheswith a minimum of fuss.
How to Peel and Cut Butternut Squash
Vegetable Peeler Method.
The easiest way to peel a butternut squash is with a plain old vegetable peeler.
1. Lay on side. Cut into two halves, separating the “large ball” at the bottom from the “tube” at the top.
2. Cut the bottom from the large ball so you have two parallel flat surfaces.
3. Stand the ball on one flat face. Cut slices of skin off using a vegetable peeler from top to bottom, following the contour of the ball as you make each cut.
4. Cut the top from the tube. Stand on one flat end. Cut slices of skin, from top to bottom.
5. After both pieces are peeled, cut each half in half (top to bottom) to expose seeds, which you scrape out and discard.
Some home cooks suggest microwaving the squash to soften the skin before cutting and peeling. Peeling tip: Before peeling, wash and poke holes in the squash, then put it in the microwave for 3 minutes. After it cools down a bit, you can easily cut and peel it.
Suggest baking the squash at 300 degrees F for about 25 minutes before peeling.
Or Don’t Peel It!
I don’t bother with peeling the squash, when baked the skin goes soft and is easy to eat, and it is nice to eat.