FINALLY, an easy way to peel butternut and other winter squash!
If I am going to mash the squash, I’ll halve it, remove the seeds, and roast face down in a shallow pan for about an hour at 400 degrees then cool a bit and scoop out the cooked squash. (By the way, the roasting gives the squash a wonderfully intense flavor.) BUT, what if you want to cook cubes of squash? Here is how to do it, courtesy of a person going by the screen name chromadome-ga who posted on this Google Answers thread in 2006.
- Bring a pot of water big enough to hold the squash to a boil
- Put the whole squash into the pot of boiling water and simmer for a few minutes until you can easily pierce JUST the skin with a toothpick or folk. If you start smelling an aroma of cooked squash, it will be ready.
- Cool for a bit, cut into a few pieces, and peel.
- Remove seeds and cut into cubes or chunks as needed, and cook as directed in recipe.
P.S. (If anyone knows who chromadome-ga is, let me know! I’d love to be able to thank him or her directly!)