How do you peel butternut squash without injuring yourself?

AnnCon · #1 11-19-2009, 08:11 PM

I want to make a few recipes where you roast butternut squash, but it took me forever last time to peel and cut one. How do you do it the easy way? thanks

oct2189 · #2 11-19-2009, 08:22 PM

I always use a chef knife to chop of top and bottom end, then use a "Y" shaped vegetable peeler to peel lenthwise. Next I cut it in half lenthwise, lay each half on its flat side, and cut into cubes.

Canice · #3 11-19-2009, 08:47 PM

Yup, same as Jill - neat and easy. I've never found the job difficult or unpleasant, but the question crops up every year. Here's one of the threads with other suggestions, too.

Melman · #4 11-19-2009, 10:41 PM

I totally agree with the above posts! I think I saw this on an Alton Brown show. SO simple!! Why hadn't anyone let me in on this secret many years ago?

Canice · #5 11-19-2009, 10:51 PM

Hey, Melman, weren't you the one who - many years ago - drove far to one of the first AB book signings?

cookncraze · #6 11-20-2009, 01:40 AM

I have my dad do it

ChristyMarie · #7 11-20-2009, 07:36 AM

I just put mine flat on the counter and peel. I hold at the larger end because it usually contains so many seeds that I really don't end up using much of it.

I'll have to try the cutting into it first method next time.

LakeMartinGal · #8 11-20-2009, 10:05 AM

I use a flat OXO peeler -- never had any problems... but it has to be sharp!!!

Laurielee · #9 11-20-2009, 10:35 AM

I par cook it it the microwave, A large one about 6-8 minutes, cutting is a breeze after this. I dont have the good knives and even if I did I would probably cut my fingers off

Laurie

GayeC · #10 11-20-2009, 12:59 PM

I have never peeled a butternut squash. I cut it in half and bake it cut side down, then scrape it out. I've heard that you don't even have to seed it before you bake it, but I haven't tried that yet.

hlao23 · #11 11-20-2009, 01:07 PM

Cutting it in half is the part I can't seem to manage. I think I need a cleaver...and better aim than what I probably have

Anne · #12 11-20-2009, 03:27 PM

I just peeled one last night with the y-type peeler. It was easy, especially compared to the last time I did this using a knife. I don't think it took more than 2 minutes, then I cut in half lengthwise, removed seeds, and sliced into cubes. I think the seeds are even better than roasted pumpkin seeds.

Canice · #13 11-20-2009, 04:11 PM

Quote:

Originally Posted by hlao23

Cutting it in half is the part I can't seem to manage. I think I need a cleaver...and better aim than what I probably have

Are you cutting it lengthwise or across? You should be able to cut it across, separating the neck from the bulbous part, with a sharp chef's knife. Peel as above, then cut each of those in half lengthwise. That'll work for cubing.
To cut in half lengthwise (for roasting) one option is to cut about 1/4" off the top and bottom, stand it on end and cut straight through.

LaraW · #14 11-20-2009, 04:18 PM

If you poke it with a paring knife a few times and microwave it for a couple of minutes, that will soften it up a bit to make cutting and peeling easier.

SueK · #15 11-20-2009, 04:27 PM

Buy it precut.

I rarely cook with butternut squash (one of the few squashes I don't care for) but when I do, I get the prepackaged, precut stuff.

golden1225 · #16 11-20-2009, 07:49 PM

I think I roast at least one butternut squash a week - sometimes more! We just love it. I have to agree - the key to making this a quick, easy and FUN job is to have super sharp tools and always work with a flat surface. Cut the squash so you have a flat side on which it can rest and the peeling and cutting is a breeze!

Melman · #17 11-20-2009, 11:20 PM

Quote:

Originally Posted by Canice

Hey, Melman, weren't you the one who - many years ago - drove far to one of the first AB book signings?

You have a very impressive memory. Yes, I drove to Atlanta to get his first book (and a salt cellar!!) signed. I have to admit I didn't drive 150 miles JUST to see AB. I also spent a couple of days shopping with a friend who lives there. I definitely admit to liking AB, but I'll gladly use any excuse to shop in Atlanta.

LiaHuber · #18 11-21-2009, 10:37 AM

The Y peeler changed my life. So the way to you. You'll never look at squash the same again (or jicama or even melons).

charley · #19 11-21-2009, 08:48 PM

Peeling's not the issue ... it's making that first cut.

golden1225 · #20 11-21-2009, 09:32 PM

With a really good quality chef's knife that you have just sharpened, the first cut is no problem! Truly!

Canice · #21 11-21-2009, 10:19 PM

I have to agree: the skin on a bn squash is not thick, and the flesh is not tough. I wonder if a lot of people are working with dull knives?

charley · #22 11-21-2009, 10:24 PM

Quote:

Originally Posted by Canice

I have to agree: the skin on a bn squash is not thick, and the flesh is not tough. I wonder if a lot of people are working with dull knives?

Sharp knives are part of the battle, but every butternut I've ever cut has a thick skin and dense tissue.

http://simplyrecipes.com/recipes/how...ternut_squash/

Canice · #23 11-21-2009, 10:48 PM

Huh, I think of a lot of winter squashes (pumpkin, hubbard, etc.) as having a tough skin, but not butternut. And stabilizing the squash has been addressed in several posts, so with those two aspects covered, I've just never found it to be a big deal. But of course different tasks are difficult or annoying to different people. Just last night at dinner two people were surprised when I said I find roasting bell peppers to be tiresome and annoying - they both thought it was a breeze. Go figure.

Gumbeaux · #24 11-21-2009, 10:53 PM

Here's a video.

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