Sunday, November 13, 2011

Peeling and Cutting Butternut Squash Video

Peeled and diced butternut squash in a plastic package is probably not an option at your local farmers' market.  And for good reason.  Butternut squash lasts very well before it's cut (I once kept mine for 2 months!), and very badly after it's cut.  As tempting as the prepped butternut squash looks in the store, it often leaves the cook with regret when she finds half of the pieces to be slimy or dried up.

Believe it or not, butternut squash is not hard to deal with if you arm yourself with a sharp chef's knife (8 inches or larger), a peeler (I like OXO brand), and a few tricks.


YouTube link: Peel, Slice, and Dice Butternut Squash

Videos you might want to watch before this one:

The easiest and yummiest way to serve squash is to roast it in thick slices. I like to combine it with green beans, cranberries, and cashews for a Thanksgiving side dish -- tastes great hot, warm, or even cold.
Butternut Squash, Green Beans, Cranberries, and Cashews
11 down / 39 more to go

5 comments:

Otterpond said...

I have always done the chop whole thing in half, grease it up, flesh side down and roast for an hour at 325 approach. Taking the skin off afterward is a piece of cake. The flavor is really released from the roasting.

Rebekka Seale said...

Ha! We just roasted a HUGE butternut squash at dinner tonight, and cutting it was such a mess. I wish I had seen this earlier today!

Helen said...

Hi Otterpond,

I do exactly what you describe when roasting squash for soup, but I use higher temperature (425F) to get more browning. The reason for slicing squash when roasting it as a side dish is to expose more surface area to browning.

Cheers,
-Helen

~M said...

I am going to roast slices with the skin on for my 11.5m old! I think it will make it easier for her to grip than cubes. But how soft does the skin get (she has no teeth!). Thanks!

PS- We just watched your garlic video together. She started clapping her hands once she saw how you whacked the garlic on your board with your knife. It was too cute! I am teaching her early!

Helen said...

Hi ~M,

I would take the skin off for 11m old, but it comes off extremely easy after the squash is roasted. My 18m old son loves eating this squash as slices. My 4 year old eats it like a water melon all the way to the skin, but she doesn't like the skin. I have even met some adults who don't like the skin, but most adults in my family do, so I keep it on.

So glad your kiddo likes the videos. Nothing like a big chef's knife to entertain little kids :)

Good luck!