How to Peel a Butternut Squash
November 10, 2009 { }
I thought that everyone cooked with squash – that is until I started posting about it. So many commenters said they’d never used squash. I asked my husband about it, and he said that before he met me he thought that squash were just for decoration.
I learn so much from the people that take the time to comment on my blog. It really helps me to fine-tune what I put out in the blogosphere. I appreciate each and every comment – and my posts are often driven by what you say or the e-mails I get. Thank you so much for sharing with me.
Back to squash – squash is generally a frugal dish as it’s relatively inexpensive and packed with great vitamins and nutrients. Butternut is one of my favorites because of it’s creamy sweetness. You can roast it, cook it in the CrockPot, mash it, saute it…in Beard on Food
Sometimes you need to peel one of these luscious babies. Here’s how I do it:
First, let’s talk about my cutting board
Using a very sharp 8 inch chef’s knife, carefully cut off the top and bottom so the squash sits on a flat. You want it to be steady for when you peel it. Don’t attempt this with a dull knife – you have a greater chance of cutting yourself.
I love this little Y-shaped peeler
Next, I hold the squash on it’s side and use the peeler to remove the peel around the round bottom of the squash. Again, sometimes I have to make two swipes to remove all of the green veins.
Now, with that very sharp 8 inch chef’s knife, I cut the rounder, bottom part from the top cylinder shaped part. Then, I cut the round part in half – that’s where the seeds are.
Using a spoon, I remove the seeds. I always dry them (here’s how) and roast them. They’re delicious!
Now my butternut squash is ready for to be grated, sliced, or cubed. If I need to cube or slice it, I cut the cylinder part of the squash in half so it lays it flat on my cutting board. I sure don’t want it rolling about. That’s a sure way to slice a finger.
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This post is linked to Pennywise Platter at The Nourishing Gourmet, What Can I Eat That’s Gluten-Free? at The Gluten-Free Homemaker, and Real Food Wednesday.
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Tags: gluten-free > how to peel a butternut squash > preparing a squash > squash > sugar-free
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26 Responses to “How to Peel a Butternut Squash”
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Meet Amy Green
Nearly 6 years of living free of refined sugars and gluten has stopped my food cravings enabled me to maintain a 60+ pound weight loss. Today I live with enormous freedom. Join me as I create healthier food that's SS&GF and delicious. I hope to help you do the same. Read more about my story here.
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November 10th, 2009 @ 6:39 pm
Honestly, I haven’t cooked with squash. I love the stuff, but haven’t cooked with it. Thats gotta change. I’ve seen too many awesome recipes!
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November 10th, 2009 @ 6:42 pm
Hi Amy! I love squash of all kinds- but especially butternut. In fact, I have several in my pantry waiting for that meal that is “squash worthy”. Now my kiddos don’t all share my enthusiasm for squash- nor do I remember feeling as passionate about it when I was a child. But this year I also peeled a butternut squash and just cubed it up and steamed it in a little broth. My kids liked it just fine- I guess part of what they didn’t like was the mashed up texture. Have you tried a buttercup squash? They are pretty tasty as well.
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November 10th, 2009 @ 7:07 pm
I am so excited you posted this. I will be peeling a squash on Saturday for a veggie chili and was thinking how hard it was for me the last time I peeled one. Your timing is perfect! Thanks!
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November 10th, 2009 @ 7:40 pm
LOVE this post! I definitely needed it!
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November 10th, 2009 @ 10:39 pm
Poke it a couple of times with a fork, put it in a pan, and leave it in the oven until the skin starts to blacken. Then it’s really easy to just slice in half, remove the seeds, and scoop out the cooked flesh.
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November 11th, 2009 @ 8:38 am
So that’s a Butternut Squash. I’ve never cooked with squash. But I will now with all the wonderful recipes. Thanks for the how-to’s.
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Sandy Gillett Reply:
November 12th, 2009 at 8:33 pm
@Sandy Gillett, I made a delicious Butternut Squash soup this afternoon and your “how-to” worked perfectly. It was so much fun to do something I’d never done before (I’m embarrassed to admit). Thank you Amy! Blessings!
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November 11th, 2009 @ 8:43 am
I just discovered butternut squash this year, I can’t believe how yummy it is!
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November 11th, 2009 @ 8:57 am
I had never cooked a winter squash in my life until last week. Heck, I don’t know if I ever tasted one outside of pumpkin, in a pie, which I don’t like. My kids didn’t like it but I froze it in cubes and have been adding a cube here and there to must everything – even slushies (ssshhh don’t tell them it is a veggie I am adding!)Thanks for the tutorial!
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November 11th, 2009 @ 9:47 am
Wow, you must have a good peeler! I have to use a knife. My peelers aren’t strong enough I guess. I love butternut, I only started to cook with it a few years ago!
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Amy Reply:
November 11th, 2009 at 11:21 am
@Alta, Get the little Y peeler I showed in the pictures. It’s about $10 and it works wonders!
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November 11th, 2009 @ 9:58 am
Roasting it on a spit. Wow, first I’d need a spit but that sounds great. Thank you for sharing this info. I think people can get crazy with worry about getting into the meat. I’ll be working on this for my vegetarian pasta dish for Thanksgiving for my son. Hope the crazy recipe I dreamed up will work and taste good. We’ll see. At least it will be peeled well.
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November 11th, 2009 @ 11:01 am
Amy,
I have to say butternut squash soup is my favorite when it is flavored correctly with spices as nutmeg and cinnamon.
You have me really thinking of Thanksgiving dinner now and how I enjoy having turnips and creamed onions at that meal.
Turnips can be served mashed, cubed, and even mixed half and half with white potatoes.
Do you have any other suggestions?
Barbara
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Amy Reply:
November 11th, 2009 at 11:23 am
@Barbara, I have never had a turnip. I know, I probably should learn how to cook them. Maybe someone else has some turnip ideas.
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November 11th, 2009 @ 2:28 pm
I have tried using a vegetable peeler, and I have never gotten it to work….your post has inspired me to try again!
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Amy Reply:
November 11th, 2009 at 2:46 pm
@Jenn AKA The Leftover Queen, It’s the little yellow Y peeler by Zyliss that does the trick. I linked to it so people could get all the info. It makes peeling a butternut squash so easy.
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November 11th, 2009 @ 4:24 pm
I didn’t use squash until I started blogging. I made butternut squash soup last week and for some reason didn’t think to use a peeler. I used a knife to get the peel off which always takes more than a peeler. What was I thinking? Nice demonstration and great pictures.
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November 12th, 2009 @ 5:37 am
squash always tastes better freshly peeled! Could be just my imagination, but I think it does. A good post for sure-for those with fear of peeling.
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November 12th, 2009 @ 6:20 am
Your way is much less laborious than mine. I think I need a new, sharper peeler. I have to admit I’ve always been anti-peeler though … I still peel potatoes with a regular paring knife. Okay, next time, I’m using your method, Amy–thanks!
Shirley
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November 12th, 2009 @ 10:34 am
I just want to say thank you. I found you through Food Renegade. I have had a bunch of butternut squash (es?) sitting on my counter that I was too lazy to roast and peel (not to mention cut without cutting off my finger). I saw your post and immediately threw them in my slow cooker. Voila! Added sour cream, cheese and stock for an easy soup.
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Amy Reply:
November 12th, 2009 at 11:22 am
@Vicky, Thank you for coming back to share this with me! I’m so glad I could help. Your soup sounds fantastic. Actually, squash cooked in the slow cooker is one of my favs. The flavor is amazing and all the vitamins stay right inside while it cooks.
I have a post about how to peel butternut squash if you’re interested. It makes it quite simple – no finger cutting required.
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November 12th, 2009 @ 12:47 pm
Greatly helpful post and pictures of each step. Thanks much; I needed reminding to get a new peeler to replace my 20-yr-old one.
I love squash! And – honest – I’m reading this post on my lunch hour at work and eating delicious leftovers of Natalie’s Pumpkin Sage Pasta! http://natnests.blogspot.com/2009/10/pumpkin-sage-pasta.html
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November 13th, 2009 @ 9:56 am
[...] Check with Amy at SS & GF for detailed instructions on how to peel and chop butternut [...]
November 13th, 2009 @ 10:18 am
We eat squash a lot… my kids love it, especially my youngest. We use a lot of delicata, spaghetti, sweet dumpling, acorn and butternut.
Once you peel the butternut, try shredding it in a food processor, then tossing by handfuls onto a hot cast iron griddle or frying pan with some duck fat or other safe fat. Mash it down a little, let it cook for about 8-10 minutes until it starts to caramelize, then flip it and cook the other side. Viola! Instant butternut squash pancakes, sweet, crunchy…we eat as is, or toss some spinach, peppers and goat cheese on to make mini pizzas etc. They ware wonderful!
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Amy Reply:
November 13th, 2009 at 12:05 pm
@mom23, Oh, wow. That sounds delicious. I’ve grated squash before to use in cakes but never for pancakes. And what a very healthy alternative! Thanks for sharing that.
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November 21st, 2009 @ 5:41 pm
Thanks! Like other Americans, I rarely cooked with winter squash or pumpkin. However, after spending 3 months in Tasmania, I realized that Australians love their curcubits & decided to investigate! I bought a local cookbook and became enamoured with all kinds of pumpkin/squash soup.
Then, in returning to the USA, I was disappointed that big groceries only carried butternut and acorn squash, so I started my hunt for other varieties. While searching I found your very helpful article on peeling. Another helpful idea for many recipes is to peel and chunk pumpkin, then microwave for about 5 minutes to create a mash that can be used in many recipes (and stored).
I’ll be checking your blog from now on.
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