To get the best value for your dollar, choose a squash that is long and thick in the neck and shorter at the rounded bottom. It may not look as pretty as it's curvy bottom-heavy neighbor, but trust me; this is the squash you want. The round bottom cavity holds the seeds so you want it to be much smaller than the neck, which is solid meat. Choose one that is blemish free with the skin intact (no holes or spoilage), and you can store it for months (unlike the bagged cut squash) should you decide to not use it right away.
The scary part about peeling a hard skinned squash is that the squash rolls and there is opportunity to cut yourself (or worse to cut off one of your fingers). To safely peel and cut your squash, trim the stem and the bottom straight across and discard those pieces. Then cut the neck away from the round bottom. Now you have two separate shapes that have a solid base to stand on; "Feet", so to speak, and now your squash pieces are stable and won't wobble when you peel them. You'll be less apt to lose a finger this way. Have I confused you with "squashy" anatomical terms? I hope not. I'll demonstrate.
Stand the rounded bottom upright. Choose a long sharp knife and start to cut the skin in strips from the top down to the cutting surface. Rotate your squash and peel all the way around. Repeat with the tall portion of the squash. Cut through the seed cavity and scoop out the seeds and discard.
*Author's note...the reason you do not see my fingers in the photo above is not because I am afraid I will cut them off, but because they are holding the camera. You will want to hold onto the squash with one hand while you hold the knife with the other; your fingers tucked safely under of course.
Peeled and ready to be cut into uniform cubes. |
See...it was easy. Now store the peeled squash in the refrigerator until you need it. Just like Costco, only you have twice as much squash for the same amount of money.
If you want to roast your squash with the skin on, just cut the squash in half between the neck and bottom and scoop out the seeds. Then cut both the neck and the bottom in half lengthwise to roast.
Next post....the long awaited Butternut Squash Soup. Believe me, it will be worth the wait.
I've never cooked with butternut squash, so this was a good post for me. I'm going to have to now!
ReplyDeleteGreat tips. The squash looks awesome.
ReplyDeleteWhat would be the delicious recipes you are going to prepare?
Have a wonderful Sunday :)
Can't wait! Did you know that you can use butternut squash and make a pumpkin pie? At least that's what I heard. It would be an interesting experiment~
ReplyDeleteOh Bonnie, you won't believe this...I JUST bought the package of cut up squash that you're talking about, YESTERDAY, at Costco. Never again! Great post, and I'm looking forward to your soup recipe! Sue:)
ReplyDeleteSue, Those Costco packages of squash are certainly time-savers. It is so easy to do it yourself if you have the time and the whole squash.
ReplyDeleteMari, I have made pie as Frieda suggests, and lots of soup. I also steam, roast, and bake it as side dishes. I make main dish salads and love it in a good risotto and even in bread and muffins. There are so many things you can make with squash.
ReplyDeleteThanks for providing these wonderful tips. So many things I didn't know. I passed this on to a friend of mine who could use this help too.
ReplyDeletegreat post I agree easy to do your own Rebecca
ReplyDeleteHi, I discovered your blog after visiting Barbara Bakes. Butternut Squash is my fam's fav fall veggie. It's my last post, too. :) The fall season would not be complete without Butternut Squash.
ReplyDeleteYour Cherry Bars also look yummy!
~JG
I always make soup so I don't bother peeling it. Just cut in half scope out seeds salt and pepper olive oil and bake....
ReplyDelete