Butternut Squash Skin Removal Question
I am doing a recipe where I am roasting butternut squash and apples with a balsamic glaze and the recipe calls for cubing the squash but it doesn't mention how to remove the skin when it is raw in order to cube it and roast it.
Does anyone have any good tricks for cubing butternut squash and removing the skin prior to roasting?
re: blue room
The video is basically it, but I don't split the bottom bulb section containing the seeds before peeling; I peel, then cut in half and remove seeds with a spoon. Easier to hold and peel a larger piece.
A Y-peeler or paring knife is the best bet for peeling a butternut if you haven't attempted it before. I use a chef's knife on the neck section, though.
re: blue room
I cut the squash between the neck and the bulb, then use a vegetable peeler (aka potato peeler) to remove the skin.
Alternatively, you can just chunk and roast the squash with the skin. It's edible after it's cooked, or you can easily remove it with table cutlery (hold it by skewering it with a fork, then lift and remove the skin with a knife).
BTW, I use a serrated grapefruit spoon to remove seeds and strings--much easier than a regular spoon. A melon baller works well, too--has a sharper edge than a regular spoon.
re: Erika L
The skin may be edible, but it's not tasty or pleasant. It's like eating paper. Better to peel before cooking. I always microwave them for a few minutes, then let them cool down. This softens both the peel and flesh just a bit, making it easier for the knife to cut through, and for the potato peeler to get off the entire skin layer. Without the nuking, the peeler leaves a lighter yellowish layer, just under the skin, that is a little tough. When you peel after nuking, you get right to the orange flesh.
I cube and roast butternut squash often. This is my method
Cut the ends off both sides
use a vegetable peeler to peel the squash. This is quite easy to do.
Cut the bulb end off where it narrows. This end contains the seeds so I like to work with it separately.
Stand the long thick solid portion on end and slice it into planks, then sticks then cubes
Cut the bullous end in half and scoop out the seeds. Then slice into planks, sticks and cubes