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Peel Butternut Squash The Super Easy And Safe Way
Butternut squash is beloved for its sweet, creamy flesh, but it can be hard to prepare. The traditional method involves slicing off the ends and going to town with a vegetable peeler. But it can take a while to get through the tough flesh, and the process can leave your fingers covered in sticky residue, or even cause an allergic reaction.
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Baked butternut squash halves: Cook your squash by cutting butternut squash into halves instead of cubes. Slice off the top of your squash and cut it lengthwise. Place on a lined sheet pan cut side up, rub with olive oil and sprinkle with salt and pepper. Bake at 375 F degrees for 50-55 minutes until tender.
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Peel the squash with a peeler, preferably one with a Y-shape, holding the squash in one hand, and peeling with the other. Pile up the peels in a relatively neat mound to keep things from getting too slippery on the board. Keep your fingers away from the peeler blade. Lay the squash on the board and slice off the bulb by pressing the knife.
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How to Peel and Cut a Butternut Squash. Prep Time 10 mins. Total Time 10 mins. Keep squash pieces as stable as possible while cutting. A rubber mallet can help, if you have one, to gently push the knife through difficult thick spots. Using a very sharp vegetable peeler, one with a carbon steel blade, will help with the peeling.
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Easy peezy!" Here's how home cook GeekFeeder peels a butternut squash with a vegetable peeler: 1. Lay squash on its side. Cut into two halves, separating the "large ball" at the bottom from the "tube" at the top. 2. Cut the bottom from the large ball so you have two parallel flat surfaces. 3. Stand the ball on one flat face.
Peel Butternut Squash The Super Easy And Safe Way
Instructions. Lay the butternut squash on its side and cut both ends off. Cut about 1/4-1/2 inch off the top and bottom of the squash. Cut the bulb end off the squash, which will leave you with 2 pieces. Using a Y peeler, peel off the skin. Turn each piece upright sitting on its flat side.
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A Serrated Peeler Is Best for Hard Winter Squash. A serrated peeler has tiny, shark-sharp teeth that grip the tough skin of winter squash easily. Personally, I'm partial to the Victorinox Swiss Army Peeler in particular because it has a super-sharp blade and thin, compact body that makes getting it in between the ridges of an acorn squash.
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The peeler can also be used on the tender skin of ripe tomatoes without wasting the pulp. 4. Spring Chef Premium Swivel Vegetable Peeler. Buy on Amazon. Best Features: This dual-sided peeler features an ergonomic design that comes with a non-slip handle to efficiently peel of skin without gouging the butternut squash.
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Scoop out the seeds. Use a spoon to scoop out the seeds of the cut butternut squash. Set aside to roast for later or discard them. Cut each squash in half and then into slices. Place the butternut squash cut side down, then cut each half in half. Slice each half into ½ inch slices.
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Peel up the neck of the squash and around the base until all of the peel has been removed. 3. Halve the squash and remove the seeds. Peeling the squash will leave you with areas of the squash that are slightly more flat. Find a flattened side, then use your knife to slice the neck of the squash away from the base.
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Remove seeds and pulp with a large spoon, not unlike scooping out a pumpkin for carving on Halloween. If desired, rinse seeds, removing all of the stringy squash membrane, and pat dry. Drizzle seeds with olive oil, season to taste, and bake on a sheet pan at 350°F until golden, about 10 minutes. 5. Slice and Cube.
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Want to learn how to peel and cut a butternut squash? In this cooking video Karen Breyer will show you step-by-step how to Peel and Cut a Butternut Squash in.
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Peel the squash. Wash the squash. Run it under hot water, then pat dry with a kitchen or paper towel. Slice off the top and the bottom. Use a vegetable peeler to peel the squash. Start peeling the length of the squash, gripping the vegetable in one hand to hold it steady while you peel. Work your way around the squash.
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Cut the squash into two pieces, separating the neck from the bulb. Peel the squash (see instructions above), then stand each section upright and cut in half. Remove the seeds from the bulb portion with a spoon. Cut each half into 1″ thick slices. Cut into 1″ cubes (or the desired size).
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2. Slice off the top of the squash. With a large, heavy knife, on top of a secure cutting board, slice off the top of the squash, then slice the squash in half cross-wise, right at the top of the bottom bulging part. 3. Cut the whole thing in half from top to bottom. Take the top cylindrical part and cut the whole thing in half from top to.
