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Peeling a butternut squash!


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Old 02-11-2011, 19:41
RoseMaybud
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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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Old 02-11-2011, 19:45
fifilapew
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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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Old 02-11-2011, 19:46
Sigurd
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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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Old 02-11-2011, 19:47
RoseMaybud
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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.
Might try that. As for the soup, I might replace it with a spud next time.
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Old 02-11-2011, 19:50
Sigurd
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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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Old 02-11-2011, 19:50
RoseMaybud
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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.
Yes, it's like chiseling Portland stone.
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Old 02-11-2011, 19:51
RussellIan
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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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Old 02-11-2011, 19:52
lynxmale
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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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Old 02-11-2011, 19:53
Sigurd
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Why on Earth are you peeling it? The skin's the most nutritious part, and adds to taste and texture.
I wouldn't have thought it would be great in soup, though.
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Old 02-11-2011, 19:54
RoseMaybud
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Why on Earth are you peeling it? The skin's the most nutritious part, and adds to taste and texture.
Cos in soup, the peel floats to the top like pieces of gaffer tape - tomatoes do the same = bad times.
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Old 02-11-2011, 19:55
joules22
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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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Old 02-11-2011, 19:55
RoseMaybud
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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.
Thanks.
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Old 02-11-2011, 19:58
Sigurd
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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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Old 02-11-2011, 19:58
GrimmGhost
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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.
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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Old 02-11-2011, 19:59
kizzie
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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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Old 02-11-2011, 20:00
RoseMaybud
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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.
Get ready with the lump hammer!

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.
Thanks.
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Old 02-11-2011, 20:03
RoseMaybud
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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
Yes, swede is! It's similar.....kind of sucks on the knife.
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Old 02-11-2011, 20:05
GrimmGhost
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Very welcome.

And I ment "hollow" side up.
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Old 02-11-2011, 20:06
Aarghawasp!
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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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Old 02-11-2011, 20:08
RoseMaybud
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Very welcome.

And I ment "hollow" side up.
GrimmGhosts will always choose 'hallow' won't they?
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Old 02-11-2011, 20:13
GrimmGhost
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GrimmGhosts will always choose 'hallow' won't they?
And so soon after All Hallows' Eve.
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Old 02-11-2011, 20:13
deev1ne0ne
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Is the OP's post a euphemism for something?
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Old 02-11-2011, 20:34
MrsWatermelon
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The skin is edible and quite tasty. I don't bother peeling it.
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Old 02-11-2011, 20:41
kizzie
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Yes, swede is! It's similar.....kind of sucks on the knife.
thats strange as I find swede imposable (almost) to chop and yet butternut squash I find easy

I eat a lot of squashes, love them roasted in the skin
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Old 02-11-2011, 20:41
madlh100
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Just flush it down the bog and be done with the thing.
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