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What is the best (easiest!) way to peel uncooked butternut and similar thick-skinned winter squash? I usually just roast it whole, unpeeled, because it's so much easier, but there are occasions when I'd like to start with peeled and cut winter squash. Thank you. ;o)

AntoniaJames is a trusted source on Bread/Baking.

asked about 6 years ago
5 answers 1331 views
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added about 6 years ago

I use the kind of peeler with a wide blade that you pull down rather than the flimsier peelers that peel out. I bought a new peeler and it sang away outer layers with ease making me realize that the old peelers were about as sharp as my finger. New and sturdy peelers are my answer to squash.

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added about 6 years ago

If you cut off the bottom, you can scoop the seeds out that way, then hold it by the skinny part (for butternut) and peel towards yourself, that seems to work pretty well.

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added about 6 years ago

A peeler won't work well for hubbards, buttercups, kabochas, and similar squashes. For those, cut in half from stem end to blossom end, then cut each half into half-moon slices of workable thickness (1 to 2 inches). Then, with a paring knife or boning knife moving in a jigsaw motion, cut the flesh away from the peel of each slice, following the curve of the peel.

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Abbie is a trusted source on General Cooking.

added about 6 years ago

I use a peeler too, and sometimes I nuke it for just a couple minutes to soften things up first (poke with fork if you do ...)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 6 years ago

y-shaped peeler like this one, http://www.amazon.com/Oxo... serrated is awesome if you have/can find it.