How to peel butternut squash before cooking?!


Question:

How to peel butternut squash before cooking?

BUTTERNUT SQAUSH ARE HARD TO PEEL.


Answers:
Get a proper pumpkin peeler. They are very similar to a potato peeler but the blade is rotated through 90 degrees. easiest way to describe them is that they look like a capital letter D with the blade on the straight bit. You pull it towards you and it is sooo simple and safe.

Don't know where you are but any good kitchen accessory store will have them, take a look at the link too...

Source(s):
http://www.remogeneralstore.com/online/s...

use a potato peeler. It really shouldn't be that tough.

I agree, Butternut Squash are very difficult to peel uncooked. I have always baked them first, then peeled or scooped out the squash. It is much easier than peeling it uncooked.

That is why you DONT peel them, cook them in the skin then scrape out the insides.

BUTTERNUT SQUASH

1 butternut squash
salt
brown sugar (optional)

Cut 1 butternut squash in half (there is no need to peel}. Sprinkle salt and brown sugar onto the squash.
Be sure the oven is preheated to 350°F before placing in oven.

Bake squash until soft; then simply scoop the squash out of the skin, add a little butter and serve!

Butternut squash isn't really that hard to peel. But wear some type of glove or your hands will turn butternut yellow (I know this from experience).
You can either use a vegitable peeler or take a very sharp knife (chefs perferably) and carefully cut the rind away.
Have fun!

I don't peel them first. The skins are WAY too tough.

Instead, I cook them one of two ways:

1) Chop them up into chunks (remove the seeds) and boil the chunks until they're soft, then slice the peels off them, and mash them with lots of butter.

or 2) Slice them in half, remove the seeds, set them into a cookie sheet and put a little butter in the hole the seeds were in, a little brown sugar if you want it, too. Bake at 350 for about an hour or until a fork slides in easily. Then remove from the oven and scoop the squash out into a bowl and throw the skins away.

I cut it in half, scoop out the seeds and roast it in the oven, about 400 degrees, until it pierces easily with a fork. Then when it's cool enough to handle, I scrape the squash out of the skin. It's easier than trying to peel it, the squash tastes much better and you don't have the excess liquid that tends to make it taste watery.

You don't. Unless you're willing to risk cutting yourself trying to peel it. I'd bake it and then scoop out the insides or boil it and just rub the skin off. This is after you've halved it of course.

hack them in half, scrape out the seeds, then bake them, cut side, up in a shallow bit of water, until they are soft. after they bake, let them cool, then scoop out the insides.

if you try to peel them before cooking you will likely end up needing stitches.

best wishes,
cryllie

I all ways cut it up into pieces and then use a sharp knife, unless I am roasting




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