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Peeling a butternut squash! |
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#1 |
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Forum Member
Join Date: Aug 2011
Posts: 3,125
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Peeling a butternut squash!
My goodness what a beggar it is! I was so close to a A&E visit, not only once, but three times. I bent my potato peeler and my small knife, you know, the one I've had for bloomin years!!!
![]() It was nice in the soup, but I think I'll buy it ready cut next time. |
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#2 |
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Join Date: Sep 2009
Location: london
Posts: 3,321
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I never buy it whole, ever!! I think you can chop it in half and roast with the skin on though.
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#3 |
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Guest
Join Date: Jul 2004
Posts: 24,438
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A sharp knife is safer in cooking than a blunt one. I agree that peeling a butternut squash is a bit tedious, but with a good strong, sharp knife it isn't all that difficult. It's more a matter of slicing off the peel rather than peeling the thing like a potato.
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#4 |
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Join Date: Aug 2011
Posts: 3,125
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Quote:
I never buy it whole, ever!! I think you can chop it in half and roast with the skin on though.
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#5 |
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Join Date: Jul 2004
Posts: 24,438
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Actually this woman does peel the squash pretty much like a potato, so maybe my method is wrong. It's probably more wasteful, anyway.
http://video.about.com/homecooking/Butternut-Squash.htm This woman's method is more like what I do: http://www.youtube.com/watch?v=Kbecyb7TgDE |
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#6 |
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Forum Member
Join Date: Aug 2011
Posts: 3,125
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Quote:
A sharp knife is safer in cooking than a blunt one. I agree that peeling a butternut squash is a bit tedious, but with a good strong, sharp knife it isn't all that difficult. It's more a matter of slicing off the peel rather than peeling the thing like a potato.
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#7 |
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Guest
Join Date: Oct 2008
Posts: 11,503
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Why on Earth are you peeling it? The skin's the most nutritious part, and adds to taste and texture.
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#8 |
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Join Date: Oct 2008
Location: ½wit-hôtel®
Posts: 5,155
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Not worth the effort raw. Halve & boil it for 10 minutes and then you can peel it wafer thin.
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#9 |
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Join Date: Jul 2004
Posts: 24,438
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Quote:
Why on Earth are you peeling it? The skin's the most nutritious part, and adds to taste and texture.
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#10 |
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Join Date: Aug 2011
Posts: 3,125
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Quote:
Why on Earth are you peeling it? The skin's the most nutritious part, and adds to taste and texture.
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#11 |
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Inactive Member
Join Date: Nov 2010
Posts: 1,542
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Wash it and roast in with the skin on. If you want to peel it the best way is to chop it up and peel the individual pieces.
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#12 |
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Join Date: Aug 2011
Posts: 3,125
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Quote:
Wash it and roast in with the skin on. If you want to peel it the best way is to chop it up and peel the individual pieces.
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#13 |
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Guest
Join Date: Jul 2004
Posts: 24,438
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Ah well, now that we're in November I suppose it's about time for the hearty winter soups once again. I've had a butternut squash lying around for a month or two, but I think it'll probably still be OK.
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#14 |
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Forum Member
Join Date: Nov 2007
Posts: 1,498
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Quote:
My goodness what a beggar it is! I was so close to a A&E visit, not only once, but three times. I bent my potato peeler and my small knife, you know, the one I've had for bloomin years!!!
![]() It was nice in the soup, but I think I'll buy it ready cut next time. * Slice squash in equal halves from top to bottom with large knife. * Scrape out seeds with spoon. *Place squash hallow side up in microwaveable container and cover with cling film. *Microwave on high 'till the meat of the squash is soft and pliable. *score the meat of the squash to the depth of the husk with a criss-cross pattern. *Scrape out squash chunks with a large sturdy spoon. |
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#15 |
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Join Date: Jun 2011
Location: In my dream home :D
Posts: 1,610
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If I need to peel them I just use one of those peeler's that take a really thin slice off.
Most times I dont need it peeling tho Now swede is a bloody nightmare to peel and chop
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#16 |
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Join Date: Aug 2011
Posts: 3,125
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Quote:
Ah well, now that we're in November I suppose it's about time for the hearty winter soups once again. I've had a butternut squash lying around for a month or two, but I think it'll probably still be OK.
![]() Quote:
The way I do it:
* Slice squash in equal halves from top to bottom with large knife. * Scrape out seeds with spoon. *Place squash hallow side up in microwaveable container and cover with cling film. *Microwave on high 'till the meat of the squash is soft and pliable. *score the meat of the squash to the depth of the husk with a criss-cross pattern. *Scrape out squash chunks with a large sturdy spoon.
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#17 |
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Join Date: Aug 2011
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Quote:
If I need to peel them I just use one of those peeler's that take a really thin slice off.
Most times I dont need it peeling tho Now swede is a bloody nightmare to peel and chop ![]() |
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#18 |
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Join Date: Nov 2007
Posts: 1,498
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#19 |
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Join Date: Apr 2010
Location: Scotland
Posts: 5,947
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I use one of those easy veg peeler things...this kind of style. Much easier for squashes and turnip/swede.
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#20 |
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Join Date: Aug 2011
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Quote:
Very welcome.
And I ment "hollow" side up. ![]()
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#21 |
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Join Date: Nov 2007
Posts: 1,498
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Quote:
GrimmGhosts will always choose 'hallow' won't they?
![]() And so soon after All Hallows' Eve.
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#22 |
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Inactive Member
Join Date: Dec 2007
Location: Tomasz Schafernaker's Shorts
Posts: 1,970
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Is the OP's post a euphemism for something?
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#23 |
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Forum Member
Join Date: Oct 2011
Location: Hertfordshire
Posts: 3,099
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The skin is edible and quite tasty. I don't bother peeling it.
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#24 |
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Forum Member
Join Date: Jun 2011
Location: In my dream home :D
Posts: 1,610
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Quote:
Yes, swede is! It's similar.....kind of sucks on the knife.
![]() I eat a lot of squashes, love them roasted in the skin |
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#25 |
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Inactive Member
Join Date: Jul 2009
Location: Hey hun.......................
Posts: 8,977
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Just flush it down the bog and be done with the thing.
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