butternut squash tips?

[Guest guest]

I had a big fight with a butternut squash this morning. Ended up with a

band-aid on one finger (renegade potato peeler). It's in the oven right now,

but I'm not feeling very friendly toward the darn thing -- are those suckers

supposed to be that HARD, or did I pick up one that wasn't ripe? If I end up

liking it (never had it before) -- what's the easiest way to peel and cut up

the thing? I'm sure part of my problem is dull, cheap knives and potato

peeler, but... any hints?

 

Audrey

 

 

 

[Guest guest]

Those are my exact sentiments after fighting with an acorn squash yesterday.

The butternut is still sitting on the counter waiting for me to figure out

what to do with it. It is very hard also. I hope someone answers you.

 

Sarah in CA

 

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[Guest guest]

Cut in half, remove seeds and put in steamer, it softens very nicely Susan

[Guest guest]

The easiest way to do " hard " squash is to cut them in half lengthwise with a big

sharp butcher knife. Scoop out the seeds. Lay them on a cookie sheet hole side

up if you want to add something to the hollowed out part. Cut side down if you

want it plain. It is done when it pierces easily with a fork. About the same

consistency as a baked potato. You can stuff them with just about anything! I

like mine plain with some added butter and a bit of brown sugar or maple syrup

in the hollowed out section after it has finished baking. They can also be cut

in half, scoop out the seeds then slice crosswise into 1/2 inch thick slices

arrange on cookie sheet and roast in the oven after you have rubbed on a bit of

olive oil and added a dash or two of salt.

For all of the above the oven should be about 350 degrees and depending on the

size will take between 30 to 60 minutes.

Hope this helps.

If you need to cut them into cubes for a recipe, try peeling them after you have

cut them in half and then into slices. Much easier to peel that way.

Jeanne

tnhillwoman

[Guest guest]

[Default] On Sat, 17 Oct 2009 11:30:59 -0500, Audrey Snyder

<AudeeBird wrote:

 

> any hints?

 

Don't peel it! Just cut it in half, scoop out the seeds, put some

butter, brown sugar and cinnamon in the cavity and bake until tender.

Then you can just scoop it from the shell. If you are making soup with

it, omit the butter, brown sugar and cinnamon, but you can still bake

it, then use the baked squash like you would canned pumpkin in soups.

[Guest guest]

I cut in half lengthweise with a very large shape santouku knife.

If you steam or roast the pulp will scoop right out.

I have peeled it but that's a big hasstle. When I use it in soups or sweet

breads I steam it frist.

Only thing I ever harm myself with is the darn potato peeler, I peel garlic with

a butcher knife.

Donna

[Guest guest]

I cut mine in 4ths with one of those kitchen hatchet things. I used to use it

when I wasn't a vegetarian and it sure does come in handy for butternut squash

now.

 

Brad

[Guest guest]

If you want to peel it, try nuking it for a couple of minutes first;

it will soften up enough to be helpful, but not enough to ruin

whatever recipe you need it peeled first for.

 

Alex

[Guest guest]

Audrey,

    We have this huge set of kitchen cutlery (knives) that my dear husband

bought me (and I love him for it, cause I love all cooking utensils and

gadgets!).  This was quite some time ago, and the set includes a HUGE--and I

mean enormous " cleaver " knife.  Well, most cleavers are used almost exclusively

to chop up meats with, and I don't do that...but I have found that squashes with

very, VERY tough rinds can be " chopped " (has to be forceful!) with a cleaver and

then, with a different knife (the one used to slice thick sausages and cheese)

cut into smaller pieces--and I then bake or steam the large chunks of winter

squash until they are so nice and tender!

 

    If you don't have a huge cleaver knife, that's okay.  There are other

utensils that would do the job... Some people just like to pierce the skin

somehow (like poking holes in it, I guess) and " roast " or bake the whole squash

until it's tender enough to slice or cut into smaller pieces to more easily use

in cooking or recipes.

 

    Those butternut squashes are good.  A person can puree the cooked squash and

make a nice pie (like pumpkin) with it--I grew up eating butternut pies and we

all called them " pumpkin pies " anyway.  That is the only way my DH thinks he

will eat a winter squash--but he doesn't know he's had it in a few other

foods--just kind of sneaking it in bit by bit!

 

     Butternut is mild, sweet, and usually moist (rather than starchy-dryish). 

Cinnamon and nutmeg are good with it, as is butter (or margarine, if you are so

inclined).  It might be good with crumbles of your " not-bacon " food, and,

although the " neck " is solid all through, when cut in half, the round center

part can be hollowed out (remove pulp and seeds) and stuffed with whatever you

like! 

 

Oh yeah, and a lot of times, the tough skin gets softer when it is cooked.  I

usually eat the skin, but it can be too stringy and fiberous.  It does soften

with cooking, however.

 

    I hope you enjoy your butternut!  I am sorry you cut yourself!

 

Good wishes and blessings!

--Laura B., in Illinois

 

butternut squash tips?

  I had a big fight with a butternut squash this morning. Ended up with a

band-aid on one finger (renegade potato peeler). It's in the oven right now,

but I'm not feeling very friendly toward the darn thing -- are those suckers

supposed to be that HARD, or did I pick up one that wasn't ripe? If I end up

liking it (never had it before) -- what's the easiest way to peel and cut up

the thing? I'm sure part of my problem is dull, cheap knives and potato

peeler, but... any hints?

 

Audrey

 

 

 

 

 

 

[Guest guest]

This sounds like my first encounter with a butternut squash. I don't like to

cook them whole like so many readers do and definitely don't like them sweet

with syrup on them. I prefer to cube it and roast it with garlic, onion, spices

and any other vegs in the fridge that seem good that evening. I just don't have

time after work what with the commute, caring for my little one, bath time,

laundry and all.

 

So I finally figured out how to do this. I have found two ways that work for me.

I cut it in half around the middle, then cut the bulb part in half, scrape out

the seeds. I read somewhere that the only squash seeds that should not be eaten

were the butternut squash seeds, so I don't save them. I either follow Paula

Deen's advice and use one of the new really sharp vegetable peelers that aren't

what I grew up knowing as a potato peeler, or I slice it up and use a paring

knife to remove the skin from each slice. The potato peeler Paula Deen

recommended on Food Network was one that has a handle attached to a u shaped

piece of metal and then the blade is held on top of the u shape perpendicular to

the handle. These do a good job of peeling the squash. Or, if the peeler isn't

available I cut it up. I slice the bottom and then use a paring knife to remove

the skin from each curved slice. After dealing with the bottom I tackle the top.

I cut the end off where the stem was attached. Then I slice it crosswise and

then use a paring knife and cutting board to peel off the skin around the slice.

I then cube each slice. I have found it takes a long time to cut up a squash but

it is worth it for the oven roasted savory vegetables. So I buy a big one...2 or

three pounds in weight, and prepare it. I fill a quart size freezer bag with

cubes and then fill another and so on until all of the squash is finished. I

have found that one bag is good for a roasted vegetable meal. I cut up lots of

vegetables on Saturday and Sunday nights so I can put dinner in the oven quickly

each night after work.

 

So basically, I put the cubed squash and other veggies into a 13 x 9 glass

baking dish, add oil and spices and then toss to coat everything. I then roast

it for about 40 mins at 400. I do mix the veggies up twice so the browned bits

on the edges move toward the center and the mushy part in the center goes to the

edge to brown. I can do this quickly without removing it from the oven and

without spilling it in the oven using a flat angled ovenproof spatula.

 

I hope that this helps out. Butternut squash are a bear at first. I cut my

thumb several times with a paring knife before figuring it out.

 

I use pretty much the same method with pumpkin too. One of the reasons I love

the Delicata squash is because I don't have the remove the peel. It is edible. I

just cut off the ends, cut it in half, scrape out the yummy seeds to roast

later, cube it and add it to the pan. So much easier.

 

Best wishes,

Martha

[Guest guest]

I usually lurk around here (and have picked up some great recipes!!) but I

wanted to chime in about the squash. I absolutely LOVE butternut squash. I

wash the squash well, cut it it half, scoop out the seeds, drizzle good olive

oil over it, salt and pepper... and then grate fresh nutmeg over it. Bake until

it's done, pierce it with a knife to test. Then, I eat the skin and everything.

Just like I do with baked potatoes. I am getting hungry just thinking about it.

I don't put any kind of sweet topping on it but I do put a little butter on it

when I eat it.

 

Of course, butternut squash soup is wonderful too. And put it in risotto!

 

Back to lurking and loving the recipes here.

[Guest guest]

I am so happy someone else eats it skin and all, lol. All these years I thought

I was nuts. OK, don't answer that one.

 

Funny how nutmeg goes so beautifully with butternut squash, isn't it? Carl isn't

a nutmeg person but if I forget to sprinkle it on the squash he asks what is

missing. LOL!

 

I never thought of it in rissoto. Thank you thank you!

 

Don't go back to lurkdom! Oh oh oh, fellow butternut (butterNut?), cook it, mush

it, stuff won ton wrappers and gently poach it in veggie broth. Bliss.

 

Drats. Now I'm drooling on the keyboard. I did remember to pick up a couple at

the store last night. Wonder if it's illegal to make one for breakfast? You

wouldn't rat out (they are vegetarians after all) a fellow butterNut squash

fiend, would you?

 

We have to keep the yumminess of the butternut squash among the group. They

could get trendy then where would be be? Out of our squishies, that's where!

 

Squash all rumors that squash are yummy! Jeanne in GA

 

 

 

 

 

[Guest guest]

I prefer to buy organic and eat the skin. Otherwise, I peel it after

cooking it. If I absolutely must peel before cooking, I cut it into rounds

and then use my potato peeler to peel each round. They are hard to peel but

one of those methods usually causes them to give up the fight.

 

Ligtstar

 

_____

 

 

On Behalf Of Audrey Snyder

Saturday, October 17, 2009 12:31 PM

 

butternut squash tips?

 

 

 

 

I had a big fight with a butternut squash this morning. Ended up with a

band-aid on one finger (renegade potato peeler). It's in the oven right now,

but I'm not feeling very friendly toward the darn thing -- are those suckers

supposed to be that HARD, or did I pick up one that wasn't ripe? If I end up

liking it (never had it before) -- what's the easiest way to peel and cut up

the thing? I'm sure part of my problem is dull, cheap knives and potato

peeler, but... any hints?

 

Audrey

 

 

[Guest guest]

Yup, they are hard squash. They are great storage vegetables but we never have

them last much past the end of January, no matter how much we've planted. I

never peel them but scrub the store bought ones pretty well.

 

A little maple syrup drizzled over them when baked is wonderful.

 

To store:

Cooked butternut squash freeze well.

To store uncooked put dry squash in a single layer on a bed of clean straw or

sawdust. Keep cool and in a dark place.

I remember my grandmother canning them but I don't know how they were once

canned. We honestly love squash and rarely have a surplus of them.

 

The yummy acorn squash don't store as long, but they store the same. A rule of

thumb for the little acorn squash is one for him, one for me. The butternut

squash usually give us one meal. I'm not sure about leftovers, but they're

probably yummy.

 

Jeanne in GA

http://jeannefromgeorgia.blogspot.com/

 

 

 

 

 

[Guest guest]

In a message dated 10/19/2009 6:50:57 A.M. US Eastern Standard Time,

writes:

 

I am so happy someone else eats it skin and all, lol. All these years I

thought I was nuts. OK, don't answer that one.

 

 

I slice them and roast the slices, skin included and we eat the skin! I

never get tired of this and it gets a whole lot more veggies in us.

 

Yes, squash the rumors so there's ample butternut for me!

 

 

~*~ Shar ~*~

My homesteading blog: http://viewtoponder.blogspot.com/

 

 

 

 

 

 

[Guest guest]

I made Butternut Squash " fries " last night. I really liked them, too, and I'm

not a squash lover at all. There were some problems, though. I couldn't seem

to cook them without setting off my smoke detectors.

 

First I put the squash in the microwave for three minutes so I could peel it

quicker.

 

Then I sliced it into fry sized pieces. Popped the pieces into a ziplock bag,

drizzled oil and salt on them, shook them up and then put them on a cookie sheet

in a 425F oven for 20 minutes or until they begin to crisp on the outside.

Turned once, halfway through.

 

The first batch were sliced too thin and when I tried to turn them over during

cooking, they just mushed up into pieces. The second batch was thicker and

worked much better.

 

But smoke detectors were blaring away every time I took the pan out of the oven.

It seemed that there were always some little black pieces of squash sticking to

the pan.