Can you believe it’s October already?! My head is seriously back in June, so I’m having a hard time coping with the rapidly changing months. But hopefully a couple of crisp days and some fall-flavored food will help me get my head in the right month! So today’s cooking 101 is about one of my favorite fall squashes, butternut squash. I love roasted butternut squash, but it is one of those pesky hard, winter gourds that can be tricky to get into. So here’s my new trick for getting into them…the microwave!
How to Peel Butternut Squash
- Wash your squash (even though you’re peeling it, you don’t want spread dirt from the outside in when cutting.
- Stab you squash several times with a fork (this is to break the skin so that nothing explodes)
- Cut off the ends
- Microwave for 3-4 minutes depending on the size
- Let cool for a few minutes until comfortable to handle (or if you’re impatient like me, then use a fork to hold it steady)
- Use a vegetable peeler and peel (admire how much easier it is now that it’s soft!)
- Cut in half short wise to separate the bulbous part
- Cut in half lengthwise and scoop out the seeds
- Then chop up as desired!
If you haven’t tried roasted butternut squash, I highly recommend, dicing your squash, putting it in one layer on a baking sheet, tossing it with olive oil and kosher salt, and roasting in a 400°F oven for about 30 minutes (tossing halfway through). It’s delicious.
I too love Butternut Squash, and love to roast it – but I sprinkle it with granulated garlic as well as salt.
Lidia Bastianich uses a peeler too, but she doesn’t microwave it first. I’m going to try your method!