They're also easy to find in the market. Buy ones that look like the one on the right. The bulbous part on the bottom is where the seed cavityis located, while the long neck is solid flesh. You get more for your money when you buy a longer necked squash.
Every year I hear friends get excited when Costco sells peeled and cubed squash in the produce refrigerator. What they do not get excited about is the cost per pound. Seems that some people are unfamiliar with prepping the squash and even admit to being a bit scared to try.
It's easy! Here's what you do.
Wash your squash thoroughly. Lay it on it's side and cut the bulbous part from the neck. Cut off the stem and bottom ends. Now your squash has "feet" and will be stable on your cutting board.
Stand the pieces upright and hold them still. The flesh is starchy and a bit slippery so hang on to it, and keep your fingers out of the way of the knife blade.
Peel the skin away from top to bottom, rotating the squash and peeling it all the way around. You may have to turn it upside down to get all the skin off. Discard the hard skin.
Cut the two pieces in half lengthwise. Using the bowl of a large spoon, scrape the seeds and stringy membrane from the cavity and discard them. Wash the cavity.
I love this sweet squash tossed in olive oil, salt, and freshly ground pepper and roasted in a 400 degree F oven. It's darn good tossed in butter, cinnamon, and some brown sugar and roasted in the same manner.
Prep your own and you won't need to pay high prices for that pre-cut squash this holiday. It's so much fresher too!