Foodie Flicks: Cutting butternut squash

by Monika Bartyzel, Posted Sep 9th 2008 @ 10:58AM

With the chill in the air, and the last days of summer falling away in the blink of an eye, it's time to start thinking of fall foods. Squash are starting to overtake the stores in a pile of shapes and colors, and with that comes the big conundrum: When you're not just baking a butternut squash to eat, how in the heck should you remove the skin and seeds?

Marisa offered a long blanching option back in February, and now here's another technique, if waiting for the squash to cool doesn't sound appealing. Above, Roni at GreenLiteBItes shares her butternut chopping system. This allows for great, uniform strips for fries, but should work just as well for soup chunks and other uses.

Good luck, and if you have any other cutting techniques, share them below!

Filed Under: Foodie Flicks, Ingredients
Tags: butternut squash, ButternutSquash, cutting butternut squash, CuttingButternutSquash, fall, foodie-flicks, squash, vegetables

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Reader comments (Page 1 of 1)

9-09-2008 @12:01PM Ed said... The best solution is to not eat squash. I can't stand squash.
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9-09-2008 @12:56PM Bruce Dearborn Walker said... I use a 20 oz chinese cleaver, which is plenty heavy enough to chop through a squash. Anything bigger than that I would think about using a saw on. For the upper portion, I stick a sturdy barbecue fork in the top, and pare off the skin with the cleaver. I just nuke the seed bulb, and it's easy to scrape the seeds out of the softened flesh.

Love the idea of butternut squash fries.
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9-10-2008 @12:43PM Tamara Kaye Sellman said... Thanks for putting this video. I've struggled with squash as well. It makes perfect sense to me. And roasting slabs of butternut like home fries sounds spectacular! I learned something new today.

http://rhymeswithcamera.blogspot.com
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