Butternut squash makes a great addition to any holiday table. The best part? The best part? However, there is a catch. Before you can extract the delicious, sweet, creamy flesh that lies inside, you must first remove the hard outer skin. You’ve probably tried the traditional method of peeling the skin with a vegetable peeler. It can be messy and tedious. This is not what you want, especially when you are preparing for the holidays. There’s an alternative. Ryan Smith, chef at Lazy Susan Tapas bar in Macon Georgia shared his simple method of removing the skin from butternut squash. We’re hooked and will never go back to the old way of peeling butternut squash skins.
Get Started with a Good Knife
A good knife can make your job easier in the kitchen. Smith prefers a Japanese Nakiri-style knife. The higher ridge between the body and blade gives you more space to guide the edge while you work with butternut squash skin. No matter what type of knife you choose, make sure it is sharp enough. It will be more difficult to use and can increase the chance of an accident. You can test your knife on a piece or paper of soft fruit to determine if it needs to be sharpened. You’re good to go if it moves quickly and smoothly. If it doesn’t, sharpen your knife.
Separate the Stalk from the Drum
After you have chosen your knife, you will need to place the butternuts squash on a cutting board. This will allow you to separate the stalk and the drum. Smith suggests that you place the squash on its back and then cut the drum in half. Take the stalk from the top and cut off the end. You should now expose the interior to see the flesh at both ends.
Take off the skin
Smith suggests that once you have flattened the squash’s ends, you should stand it vertically and start cutting small pieces of skin with your knife. You can remove any flesh that remains on the skin with a sharp, paring knife. You are now ready to make butternut squash. It’s as easy as that!
How to Make Butternut Squash
Once the skin is removed, it’s time to prepare your butternut. Smith advises that you don’t cut it more than half an inch thick if you are dicing it. It will be difficult to cook the whole way. Smith suggests that you can make butternut squash puree ( , a favorite of Ina Garden), without having to cut it. It’s easy to roast the squash by simply separating it from its stem.