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.
Try roasted squash in soups or in salads. Once you roast your squash, you will not go back.
My thanks go to:
Good Housekeeping for video
3 thoughts on “How to peel a butternut squash”
Thank you Colette. As always very interesting.
Welcome; glad you enjoy the reading. Try it and let me know how you get on.
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