Since a pumpkin and squash season is upon us again, for these of you who wanted to cook and eat some of these but was hesitant to go for it due to fear of “cleaning” and preparing the squash, here is the simple few steps method I use which allows me to do it quick and more importantly pain- and bloodless.
It works the best for smaller size squashes which you can slice across with a knife. For bigger ones just do you best to slice it in manageable slices first and the proceed as described.
The same method will likely to work for other types of squashes and pumpkins.
Ingredients and tools:
- Butternut squash
- Big sharp knife
- Small sharp knife or peeler
How to do it, step-by-step:
- Prepare ingredients:
- With a big knife slice top and bottom tips of the squash and discard them:
- Then slice squash across into circular pieces about ¾ inch wide (or more or less, depending what kind of size you need for further cooking):
- You will get these nice, orange slices (I didn’t really need this picture to demonstrate the procedure, but it looks so colorful that I decided to share it anyway):
- With a spoon scoop out (and discard) seeds from slices which have them:
- Then using a small knife or a peeler remove the skin from each slice. If slices are too thick of one go, got in halves – a circle on top and then circle at the bottom, don’t push yourself to slice at all at once, it is safer that way:
- Now all is left is to slice each squash slice into equal size pieces and the butternut squash is ready for further cooking: