Cookthink

The bright orange flesh of a butternut squash is firm and the skin is tough and thick, like a hard plastic. We've had some success using a sturdy vegetable peeler, but if you have a sharp knife and a plan, butternut squash prep can be pretty easy. To start, cut off and discard the stem end. Cut the butternut squash in two at the intersection of the cylindrical neck and the round base. Peel the skin from the neck: If the skin is too thick to peel with a vegetable peeler, try standing the neck on a flat end and slicing downward around the squash with a paring knife. (If the neck is really long, cut into two shorter pieces before doing this.) Peel the round base in the same way. When you've peeled the base, split it in half or into quarters lengthwise. Using a spoon, scrape to remove the seeds and fibrous flesh. Now you can cut the peeled and seeded squash into whatever size pieces you need.

How to prep kohlrabi

Kohlrabi is an intimidating-looking vegetable on the outside; its exterior skin is knobby, ruddy and rough. But remove that and you'll find the flesh inside tender, nutty and versatile. Here's how:First, use a small, sharp knife to cut away the stems right where they meet the round root. Use the same knife or a vegetable peeler to remove the rest of the exterior skin.Now all you need to do is remove the core. Like you would when coring cabbage or fennel, cut the kohlrabi lengthwise into quarters.Turn each quarter on its end, then slice away and discard the core (or save it to make vegetable broth).Now the kohlrabi is your oyster. Cut it into paper-thin slices to have raw in a salad, cube it and simmer it in braises and stews, or julienne it for stir-frys.

Do I need to peel yellow squash?

Almost never. Like zucchini, a yellow squash is a summer squash that's picked while immature, and has a delicate, edible rind. Its thin skin and high water content allow it to cook up quickly, whether grilled, steamed, baked, sautéed or deep-fried. Occasionally, you'll run across an especially bumby crookneck squash, which you might need to whittle down. Otherwise, you're all set. Recipe: Grilled Shrimp And Squash Kebabs (Cookthink) Recipe: Chicken In Parchment With Mushrooms, Red Onion And Squash (Cookthink)

How to prep an acorn squash for roasting

Acorn squash have thick, ribbed skins that make them seem tough to peel. Here's how to cut one into half-rings for roasting in the oven. Start by slicing the squash in half lengthwise. Remove the seeds from each half with a spoon, taking care to scrape away all the stringy fibers. Use a vegetable peeler to remove the squash's skin along the ribs. Don't worry about being too neat here. The skin is edible and leaving some on looks nice. Put the squash flat on your cutting board and trim off each end. Next cut it into 1-inch slices. Toss the squash with any spices you like -- cinnamon, cardamom, cumin -- a little salt, sugar and a oil or melted butter. Spread the slices evenly on a sheet pan. Roast until they're tender and brown in spots.

What is fennel?

Fennel is a multi-faceted plant that brings a subtle anise flavor to the table in a number of ways. Technically an herb, it also provides spice in the form of fennel seed. The pollen of fennel flowers is intense and sweet. The tasty bulb can be eaten raw or cooked. And the fronds make an aromatic garnish. The same compound that flavors aniseed and star anise also flavors fennel, although not as strongly. The slight licorice flavor is frequently found as an ingredient in Italian sausages. Elixirs and distillations of fennel have been used for centuries as nerve tonics and digestive aids. Its use as a component of gripe water has helped to ease the colic in babies as a homeopathic remedy.

What is a turnip?

A turnip is a fleshy, white, bulbous root vegetable with a purple top that grows easily around the world and is eaten by man and beast alike. Turnips are best consumed young and sweet, as like most of us they become bitter and coarse with age. Keep them in a cool place until you're ready to boil, steam, mash, glaze or purée them. Turnips can also be eaten raw. European in origin, turnips are used frequently in Britain and France in stews and soups, including the traditional French pot-au-feu. Because they can absorb fat easily, they are often served with fatty meats such as duck. Turnip greens are a soul food staple that may be boiled, sautéed, steamed or stir-fried.

What is a summer squash?

A summer squash is a type of squash that is harvested when immature and thin-skinned. Summer squash varieties include straight-necked and crookneck yellow squashes, zucchini and pattypan (or scallop) squash. Summer squash is actually a fruit that passes for a vegetable (like a tomato, reproductive seeds are embedded in its flesh). Thin-skinned summer squashes don't need to be peeled, cook quickly and don't last long -- unlike their heartier winter squash relatives.