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-POOKIE- Posts: 11,848
10/22/12 6:00 A

If they have thin skin you can roast them in chunks with the skin on if thats how they are being served!

We do this all the time, saw it on a cooking program and where skeptical, but it was good! Just check the skin is thin, we had a too thick one once and it wasn't as good.

A_SPARKLING Posts: 825
10/21/12 10:30 P

I use butternut squash often in my fritattas...I will just take my larger knife (sharpen it well) before makes a big difference) Lay squash on side and cut from the bottom in 1/2 in slices ( a slice per person)...then peel with paring knife and chop into small pieces. It is such a tasty squash that it is worth the work! Just was introduced to the delicata squash (YOU can eat the peel...you just cut down the middle and clear the seeds) Delicious too!

SCAREWALDORF SparkPoints: (60,467)
Fitness Minutes: (56,965)
Posts: 2,083
10/21/12 10:09 A

Thanks for all your advice! I'll be putting squash on the next shopping list!

RICCILYNN Posts: 2,452
10/9/12 12:27 P

Since we always have butternut squash for Thanksgiving I've peeled a lot of squash over the decades... we always chop it up into small chunks (about the size of a potato). It still takes a while to do it, but it's much more manageable.

1GROVES2 Posts: 10,174
10/9/12 9:34 A

The easiest way is cutting in half or quarters and put in the oven. You can just scoop the meat out when it softens. I never peel it from a raw state, it is just too hard.

JENMC14 Posts: 2,707
10/9/12 9:28 A

To make it easier to cut in half, ig you go the route of baking and scooping, you can nuke it for a few minutes as well. That might also make it easier to peel, once you let it cool a bit for handling.

KD_503 Posts: 137
10/8/12 9:31 A

Another really easy way is to take the whole thing, skin and all and cut it in half(lengthwise) Lay both halves flesh side down on a baking sheet and roast in the oven at 350 degrees till soft. Time varies depending on the size of the squash. Then just scoop out the soft flesh! Love to use this method when preparing the flesh for soups, breads, etc. Good luck!

YOJULEZ SparkPoints: (15,605)
Fitness Minutes: (120)
Posts: 2,171
10/7/12 11:11 P

The prep is probably the reason I don't make it more often! It does take awhile and I'm sure everyone has a method, but here's mine.

For peeling, use a Y shaped vegetable peeler, before cutting. (like this http://www.alwaysfoodie.com/wp-content/upl
oads/2012/07/y_shaped_vegetable_peeler
_lyzcn.jpg)

Using the longer type veggie peeler is harder to do.

Then, after it's all peeled, cut a small amount off the bottom, so it will sit on the cutting board steady, and cut a bit off the top too, so it's flat. Then, sit it upright and take your knife and push it down the middle of the squash, cutting it in half vertically. After that you can scoop out the seeds/pulp, then just cut in whatever size chunks you want.

Some folks will cut it in half horizontally before cutting it vertically, you can do that too. I tend to buy smaller squashes since I only cook for two but I think that would make it easier to cut a large squash.

SCAREWALDORF SparkPoints: (60,467)
Fitness Minutes: (56,965)
Posts: 2,083
10/7/12 3:58 P

What is the easiest way to prep butternutsquash? I love the stuff, and would love to make my own soup, but I find actually cutting it up/peeling it, really tricky. Is there a way to make the skin easier to deal with?

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