How to Peel a Butternut Squash: From Beginner to Pro

Butternut squash, also known as bottle squash, is a dense winter fruit that has a sweet, moist and nutty flavor. It’s a popular ingredient in roasted dishes, soups and stews.

But, before you can start preparing it for a recipe, you need to peel it. Learn how to do so with ease.

Cut the Squash in Half

Butternut squash is a versatile fall vegetable that pairs well with a variety of dishes. You can eat it raw in salads or roasted in soups and other meals. To prepare it for cooking, cut the butternut squash in half so you can peel it easily and remove the seeds.

First, cut the squash in half horizontally where the bulbous portion and neck end meet. This makes the process of peeling easier, says Rosica-Brand.

Next, lay the bulb-shaped half on a wide flat bottom and use a vegetable peeler to peel the skin off the squash. Alternatively, you can stand it on its end and cut off the skin in small strips with a knife.

Once you’ve removed all the skin, cut the squash in half lengthwise to expose the seeds and pulp inside. Scrape out the seeds and save them for a future recipe, or discard them if you’re planning to roast the squash.

Step 3: To peel the skin off the squash, take a vegetable peeler and begin to slice away at the skin in long, thin strips from top to bottom. As you do, follow the contour of the squash as you make your cuts.

As you work, rotate the squash to peel the other side as well. This will ensure that you don’t miss any spots and peel all the way to the center of the squash, where the flesh is most vibrant.

The best tool for this job is a Y peeler, which has wider blades than a swivel peeler and offers more stability as you cut through the tough rind. But any vegetable peeler will work.

Use a Vegetable Peeler

The peeling process is an important part of preparing the squash for cooking. It will make the butternut squash easier to eat and prevents it from becoming tough as it cooks.

You can use a vegetable peeler to do this step. However, if you don’t have one, you can also use a knife to peel the skin off the squash. The key is to have a steady hand and a sharp knife when you’re peeling the squash.

Before you begin, make sure to wash the squash to remove any dirt or bacteria that may be inside. Run the squash under water to clean it off, then dry it thoroughly.

After the squash is fully dry, place it on a cutting board and secure it so that it doesn’t move while you are peeling. Next, cut off the top and bottom ends of the squash using a sharp chef’s knife.

Once you’ve cut off the ends, hold the squash in your non-dominant hand and use a vegetable peeler to remove the outer beige skin. Repeat until you’ve reached the orange flesh.

When you’re done, discard the peel. If you haven’t gotten all of the peel off, you can microwave the squash for 30 seconds to soften it up.

Lastly, scoop out the seeds and any pulp from the squash. Seeds are a good source of fiber, and the pulp is high in potassium, magnesium, and vitamin C.

Microwave the Squash

Butternut squash is one of the most popular winter vegetables, with sweet flavor and a beautiful orange color. It is also high in vitamin A, C and fiber. It is a versatile vegetable that can be used in a variety of recipes, including soups, stews and salads.

If you’re planning to make a lot of squash dishes, you may want to save time and energy by learning how to peel a butternut squash quickly. The process takes a few minutes and is easy with your microwave.

Microwaveing a butternut squash helps soften the skin, which makes it easier to peel. It also reduces the risk of overcooking the squash.

You’ll need a medium butternut squash that weighs 2 1/4 – 2 3/4 pounds (1 – 1 1/4 kg). If you’d like, you can add a bit of butter or oil to the cubed squash recipe or to the halved squash method to enhance the taste and keep the surface from getting dry while microwaving.

When you are ready to peel a butternut squash, use a heavy-duty chef’s knife or an extremely sharp vegetable peeler. Using this technique, you can remove the skin and seeds in just a few strokes of your knife or peeler.

To speed up the procedure, you can also microwave a whole butternut squash for about 30 seconds to soften its skin just enough to help peeling go a little smoother. Just be sure to keep an eye on it, as you do not want to overcook it.

Before putting the squash in the microwave, prick it with a fork. Then cook the squash in the microwave for about three and a half minutes, or until it’s tender. Once cooked, let it cool slightly and then peel the skin off with a peeler.

If you’re not too confident in your ability to peel a butternut squash, you can purchase pre-peeled and cubed squash at the grocery store. However, it can be pricey and not as fresh as a homemade version.

Remove the Seeds

Butternut squash is a nutritious and versatile vegetable that can be cooked in several different ways. You can roast it, boil it, stew it, steam it, saute it, puree it, and even use it in a soup!

When shopping for butternut squash, there are a few things you need to look for. The first is to ensure that the squash is not too dry or too moist. This will help to keep it fresh longer. It also needs to be free from any bruising, cuts, or dark mushy spots on the exterior.

Next, check the stem to make sure that it is firm and not falling off. This can be an indication that the squash is past its prime. You can also tap on the squash to make sure that it sounds hollow inside.

Once you’ve found a good butternut squash, peel it and cut it in half. This will allow you to easily remove the seeds and strings from the squash.

While peeling the squash, be careful not to cut yourself! A sturdy cutting board will help to keep your hands steady and prevent you from accidentally slicing yourself.

After you’ve peeled the squash, cut it in half lengthwise and then remove all of the seeds from both halves. At this point, you can either cube the squash or cook it whole in the crockpot or Instant Pot.

You can also freeze the halved squash for later use. Just be sure to store it in an airtight container or freezer bag until you’re ready to use it.

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