Since its fall and Thanksgiving is right around the corner, I have been experimenting with some butternut squash recipes. I had no idea where to start with the prep. Are you supposed to peel it? How much do you need to peel? Does it matter how you cut it? Well, here are the answers to those questions and more about prepping this winter squash.
*Oh, to make it much easier, just pierce the squash a few times with a fork and microwave for a few minutes.
- Slice off the stem and bottom ends of the squash, so that both ends are flat.
- Slice the squash in half, just where the thinner end begins to widen around the middle.
- You will notice light green lines emerging beneath the skin as you peel. You want to make sure to peel all of those green lines away from the squash—they can be tough and fibrous. The squash isn’t completely peeled till all of those green lines have disappeared and the orange flesh remains.
- Once both halves of the squash are peeled, slice the fatter half lengthwise. Scoop out the seeds with a metal spoon.
- Now you have three pieces to slice up into 1 inch cubes.
To Sum up:
- Pierce squash with a fork a few times and microwave for a minute or two depending on the size of the squash.
- Chop off both ends, then slice it down the middle.
- Use a vegetable peeler or a sharp knife to peel the skin off, making sure to remove all green lines.
- With a spoon, remove the seeds and discard (or you can roast them for a snack).
- Cut up in slices or cubes.