Preparing a squash can be a time commitment, but it doesn’t have to be.
We’re not suggesting you cheat and buy the pre-peeled and cubed squash in the supermarket aisle.
While it’s tempting, it’s also less fresh and more expensive.
Photo: Melinda Josie
Squash recipessometimes call for using a Y-shaped peeler.
(A knife will speed up the process.)
These different methods and easy-to-follow steps will help you peel and cut squash in no time.
Squash is notoriously difficult to peel and cut, and softening it can help save you time and effort.
Place it in amicrowave-safe containerand microwave on high for three minutes.
For example, whencutting butternut squash, cut the base and neck apart and tackle each separately.
Knives work best for squash with tough skin, and vegetable peelers work fine for softer skin.
Peeling might take a little bit more time, but it can still be done.
Don’t cut your squash in half yet; you’ll get to that later.
If you’re peeling a round squash, starting on either end is fine.
check that you get the peel off of all of the grooves.
Once you’re finished, you’ve got the option to move onto cutting.
Here’s the best way to cut squash.
At this point, your squash might already be cut into two pieces (the top and bottom).
Start by taking the larger of the two pieces and cutting it in half.
you might save the seeds to use in apumpkin seed recipelater or discard them.
Remove the skin of butternut, hubbard, buttercup, and turban squash.
If you enjoy the taste, leave the skin on acorn, spaghetti, kabocha, and zucchini squash.
Some squash is easier to cut than others.
To prevent slipping, place a damp kitchen towel on top of and below the cutting board.
Raw, chopped squash will last a few days in the refrigerator.
On the other hand, cooked squash can last up to a week in the fridge.
Keep both types in an air-tight container until you’re ready to cook or consume it.
