Yesterday, when I was getting my fruit and veg, one of the ladies at the shop, asked me how I peel my butternut squash. She reminded me of a friend of mine who expressed concern for the safety of her fingers when peeling squash.
I used to peel the squash with a sharp knife, until I discovered this very easy method.
Peeling butternut squash in 5 easy steps
- Scrub the skin of the squash under running water and pat dry.
- Pierce the skin with a fork and rub the squash with olive oil, salt and pepper.
- Place on a lined roasting tin and put in a hot oven (230 degrees C.) for 60 minutes – turning once – until tender.
- Let the squash rest at room temperature until it is cool enough to handle.
- Peel the skin off with a paring knife or with your fingers and use the squash as required. Roasted squash keeps for a couple of days (in a closed container) in the fridge.
Indeed, you can peel or scrape the skin off a butternut squash without roasting it.
However, experience taught me that the squash has a better taste when roasted and it is so much easier to peel.
Another option would be, placing the squash in the microwave for a five minutes. Personally, I am not a fan of this method, cause I find that the taste of the squash suffers in the process.
My thanks go to:
Good Housekeeping for video