Here’s how we peel and seed a butternut squash.
A dozen people wrote in to challenge our claim (in yesterday’s root source) that there is no easier way to do this. To which we say: you’re right.
If you’re making a soup or purée or some other dish that doesn’t require the squash to hold it shape, then you can halve the squash, roast it and then scoop out the flesh once it’s cooked.
If you do need a clean chop or dice in the finished dish, you can still do yourself a favor by blanching the squash for several minutes or following the method used by commenter Melanie: “Poke it with a knife in a bunch of places, microwave it for 3 minutes, leave it to cool, and it peels very very easily.”
Whether you go with one of these methods or with our hack-with-a-paring-knife technique depends on whether you’re looking to save time or energy. If you don’t feel like a workout, try heating the squash first. If you need to get the show on the road, go with our faster (but more strenuous) technique.
Thanks to everyone who wrote in. Please keep the comments coming. And if you have a root source request, please let us know. We’ve got reader requested root sources coming up on sambal oelek and rabbit!
Recipe: For Butternut Squash And Banana Purée you don’t really have to worry about the squash holding its shape.
Recipe: But for Butternut Squash Tempura, you do.
Reference: How to peel and seed a butternut squash