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On more than one occasion, I've let a butternut squash go bad because I couldn't muster up the energy required in order to peel it. I find myself lazily turning to the pre-peeled and chunked bags of squash that you can get at Trader Joe's instead. Sadly, they are often a little bit slimy or mushy, which doesn't make me feel real comfortable about their freshness level.
Over at the Epi-Log, Lauren Salkeld wrote a post about her own battles peeling butternut squash. In that piece, she offers one of the best tips I've ever heard for butternut squash peeling and it's one so simple that I can't believe it never occurred to me. She suggests that you cook your squash in a pot of water on the stove for 3-4 minutes until the skin is soft enough to peel away. This technique does have some downsides, including the fact that you have to wait until it is cool enough to handle, but is so many light-years away from the finger damaging wrestling matches I've had in the past. I can't wait to get my hands on another butternut squash now!
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2-17-2008 @1:49PM thekevinmonster said... I cook them with the skin on, then remove the cooked squash from the skin. I wasn't sure why you would peel them first?
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2-17-2008 @2:01PM Keewi said... I'll typically just whack off the lower bulb region, and then peel the strait neck with a knife, the same way I will a cucumber (given a choice between a veggie peeler and my good knife, I'll choose the knife for everything except carrots). The strait neck is perfectly simple to peel, and really yields the most of the pure meat. Take the bulb, chop it in half and roast that sucker with it's skin and seeds in, then clear it once it's soft.
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2-17-2008 @2:08PM Peter said... I love butternut and I use it often. I've tried this method as well as roasting butternut halves first. Both methods are too much work IMO since adds to cooking time as you have to wait for it too cool. Plus you lose some of the butternut still attached to the skin.
I use a large *sharp* chef's knife to first cut the squash in half lengthwise, clean out the seeds, then cross-cut the butternut into 3-4 large chunks and then use the chef's knife to cut off (ie: fillet off) the skin. The skin is far too tough and thick for a conventional peeler. I can cut, clean and skin a large butternut squash in about 4-5 minutes this way.
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2-17-2008 @2:11PM topcitybird said... The skin is perfectly edible. Especially when roasted.
Both Nigella Lawson and Jamie Oliver recommended to leave the skin on progammes in the run up to christmas.
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2-17-2008 @3:20PM LeisureGuy said... You guys. Why peel? I roast butternut squash with the peeling on and eat the peeling as well as the interior. It's fine.
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2-17-2008 @4:51PM Alex said... I'm with Peter - half the squash and then just cut off the rind. Easy peasy.
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2-17-2008 @5:14PM Janis said... I do exactly what LeisureGuy does---bake & eat the peel, too! More fiber--ha!
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2-18-2008 @2:18AM moonablaze said... a serratd y-shaped peeler makes it REALLY easy to peel thick-skinned stuff like squash and eggplant. I wouldn't do it any other way myself.
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2-18-2008 @6:09AM Red Icculus said... I split my butternut in 2. Then I bake it face down for 30 minutes. I add butter, brown sugar, salt, and pepper and bake it face up for 45 minutes. The skin makes it's own bowl. Easy and delicious!
http://red-icculus.com
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2-18-2008 @3:52PM Penny said... They are easy to peel with the y-shaped peeler I always use for peeling potatoes. I like to cut the peeled squash into small chunks, toss them with a little olive oil, salt, pepper and some chopped green onion then roast them at about 400 degrees for about 15 or 20 minutes. Yummmmmmmmm
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