But like any overwhelming task, the trick is to split the chore into more approachable steps.
It’s easy with butternut because it has a natural waist.
That’s where you want to start.
And remember, a sharp knife is always safer than a dull one.
If you haven’t sharpened lately, now’s the season.
Use the sharp-edged Y-shaped peeler and a decent amount of pressure to remove the squash skin.
While youcancook with the squash’s skin on, butternut skin isn’t very good.
Too yucky for you?
Use the kitchen towel to hold the squash in your non-dominant hand and peel it with your other one.
Set this piece aside.
With the bottom, rounder half, use a sharp-edged spoon to remove the seeds and stringy membranes.
Scoop out the seeds and discard them.
Use your newly honed butternut-cutting skills anywhere a big one crops up.
But know that these same principlesmanageable parts and the right, sharp toolsmake any kitchen task easy to squash.
After you take it out of the microwave continue to cut then peel the squash.
This trick will create a softer squash exterior that you’re able to more easily cut into.
It has a chewy texture that doesn’t always soften drastically when cooking.
Butternut squash can be roasted, baked, and microwaved.
Butternut squash also pairs wonderfully as a side to any main meat dish.
Look for a solid beige squash with a matte finish.
If it has soft spots, then it is not ripe anymore.
