• Lauren

    posted on November 10, 2009 at 6:39 pm

    Honestly, I haven’t cooked with squash. I love the stuff, but haven’t cooked with it. Thats gotta change. I’ve seen too many awesome recipes!

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  • Kristi

    posted on November 10, 2009 at 6:42 pm

    Hi Amy! I love squash of all kinds- but especially butternut. In fact, I have several in my pantry waiting for that meal that is “squash worthy”. Now my kiddos don’t all share my enthusiasm for squash- nor do I remember feeling as passionate about it when I was a child. But this year I also peeled a butternut squash and just cubed it up and steamed it in a little broth. My kids liked it just fine- I guess part of what they didn’t like was the mashed up texture. Have you tried a buttercup squash? They are pretty tasty as well.

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  • Jessica

    posted on November 10, 2009 at 7:07 pm

    I am so excited you posted this. I will be peeling a squash on Saturday for a veggie chili and was thinking how hard it was for me the last time I peeled one. Your timing is perfect! Thanks!

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  • Katrina (gluten free gidget)

    posted on November 10, 2009 at 7:40 pm

    LOVE this post! I definitely needed it!

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  • pdw

    posted on November 10, 2009 at 10:39 pm

    Poke it a couple of times with a fork, put it in a pan, and leave it in the oven until the skin starts to blacken. Then it’s really easy to just slice in half, remove the seeds, and scoop out the cooked flesh.

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  • Sandy Gillett

    posted on November 11, 2009 at 8:38 am

    So that’s a Butternut Squash. I’ve never cooked with squash. But I will now with all the wonderful recipes. Thanks for the how-to’s.

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    Sandy Gillett Reply:

    @Sandy Gillett, I made a delicious Butternut Squash soup this afternoon and your “how-to” worked perfectly. It was so much fun to do something I’d never done before (I’m embarrassed to admit). Thank you Amy! Blessings!

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  • Cara @ Health Home and Happiness

    posted on November 11, 2009 at 8:43 am

    I just discovered butternut squash this year, I can’t believe how yummy it is!

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  • Christy

    posted on November 11, 2009 at 8:57 am

    I had never cooked a winter squash in my life until last week. Heck, I don’t know if I ever tasted one outside of pumpkin, in a pie, which I don’t like. My kids didn’t like it but I froze it in cubes and have been adding a cube here and there to must everything – even slushies (ssshhh don’t tell them it is a veggie I am adding!)Thanks for the tutorial!

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  • Alta

    posted on November 11, 2009 at 9:47 am

    Wow, you must have a good peeler! I have to use a knife. My peelers aren’t strong enough I guess. I love butternut, I only started to cook with it a few years ago!

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    Amy Reply:

    @Alta, Get the little Y peeler I showed in the pictures. It’s about $10 and it works wonders!

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  • Diane-The WHOLE Gang

    posted on November 11, 2009 at 9:58 am

    Roasting it on a spit. Wow, first I’d need a spit but that sounds great. Thank you for sharing this info. I think people can get crazy with worry about getting into the meat. I’ll be working on this for my vegetarian pasta dish for Thanksgiving for my son. Hope the crazy recipe I dreamed up will work and taste good. We’ll see. At least it will be peeled well.

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  • Barbara

    posted on November 11, 2009 at 11:01 am

    Amy,
    I have to say butternut squash soup is my favorite when it is flavored correctly with spices as nutmeg and cinnamon.
    You have me really thinking of Thanksgiving dinner now and how I enjoy having turnips and creamed onions at that meal.
    Turnips can be served mashed, cubed, and even mixed half and half with white potatoes.
    Do you have any other suggestions?
    Barbara

    [Reply]

    Amy Reply:

    @Barbara, I have never had a turnip. I know, I probably should learn how to cook them. Maybe someone else has some turnip ideas.

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  • Jenn AKA The Leftover Queen

    posted on November 11, 2009 at 2:28 pm

    I have tried using a vegetable peeler, and I have never gotten it to work….your post has inspired me to try again!

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    Amy Reply:

    @Jenn AKA The Leftover Queen, It’s the little yellow Y peeler by Zyliss that does the trick. I linked to it so people could get all the info. It makes peeling a butternut squash so easy.

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  • Linda

    posted on November 11, 2009 at 4:24 pm

    I didn’t use squash until I started blogging. I made butternut squash soup last week and for some reason didn’t think to use a peeler. I used a knife to get the peel off which always takes more than a peeler. What was I thinking? Nice demonstration and great pictures.

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  • stephanie gibree

    posted on November 12, 2009 at 5:37 am

    squash always tastes better freshly peeled! Could be just my imagination, but I think it does. A good post for sure-for those with fear of peeling.

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  • gfe--gluten free easily

    posted on November 12, 2009 at 6:20 am

    Your way is much less laborious than mine. I think I need a new, sharper peeler. I have to admit I’ve always been anti-peeler though … I still peel potatoes with a regular paring knife. Okay, next time, I’m using your method, Amy–thanks!

    Shirley

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  • Vicky

    posted on November 12, 2009 at 10:34 am

    I just want to say thank you. I found you through Food Renegade. I have had a bunch of butternut squash (es?) sitting on my counter that I was too lazy to roast and peel (not to mention cut without cutting off my finger). I saw your post and immediately threw them in my slow cooker. Voila! Added sour cream, cheese and stock for an easy soup.

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    Amy Reply:

    @Vicky, Thank you for coming back to share this with me! I’m so glad I could help. Your soup sounds fantastic. Actually, squash cooked in the slow cooker is one of my favs. The flavor is amazing and all the vitamins stay right inside while it cooks.

    I have a post about how to peel butternut squash if you’re interested. It makes it quite simple – no finger cutting required.

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  • Red Hamster

    posted on November 12, 2009 at 12:47 pm

    Greatly helpful post and pictures of each step. Thanks much; I needed reminding to get a new peeler to replace my 20-yr-old one.

    I love squash! And – honest – I’m reading this post on my lunch hour at work and eating delicious leftovers of Natalie’s Pumpkin Sage Pasta! http://natnests.blogspot.com/2009/10/pumpkin-sage-pasta.html

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  • mom23

    posted on November 13, 2009 at 10:18 am

    We eat squash a lot… my kids love it, especially my youngest. We use a lot of delicata, spaghetti, sweet dumpling, acorn and butternut.
    Once you peel the butternut, try shredding it in a food processor, then tossing by handfuls onto a hot cast iron griddle or frying pan with some duck fat or other safe fat. Mash it down a little, let it cook for about 8-10 minutes until it starts to caramelize, then flip it and cook the other side. Viola! Instant butternut squash pancakes, sweet, crunchy…we eat as is, or toss some spinach, peppers and goat cheese on to make mini pizzas etc. They ware wonderful!

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    Amy Reply:

    @mom23, Oh, wow. That sounds delicious. I’ve grated squash before to use in cakes but never for pancakes. And what a very healthy alternative! Thanks for sharing that.

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  • Mary Leuzinger

    posted on November 21, 2009 at 5:41 pm

    Thanks! Like other Americans, I rarely cooked with winter squash or pumpkin. However, after spending 3 months in Tasmania, I realized that Australians love their curcubits & decided to investigate! I bought a local cookbook and became enamoured with all kinds of pumpkin/squash soup.

    Then, in returning to the USA, I was disappointed that big groceries only carried butternut and acorn squash, so I started my hunt for other varieties. While searching I found your very helpful article on peeling. Another helpful idea for many recipes is to peel and chunk pumpkin, then microwave for about 5 minutes to create a mash that can be used in many recipes (and stored).

    I’ll be checking your blog from now on.

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  • Kelsey

    posted on September 8, 2010 at 2:44 am

    Sticking the squash in a 350 degree oven for about 10 minutes before peeling helps the peeling go easier. Just in case that helps anyone! It also helps the cubing go slightly easier as well.

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  • Kelsey

    posted on September 8, 2010 at 2:49 am

    forgot to mention – you stab the squash with a fork a few times before you pop it in the oven.

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