So its winter and that means seasonal goodies like butternut squash. Last winter I grew to love this winter squash with its nutty and sweet flavours. And with the chill in the air here in England I love making soups with it; but it can be used in a number of recipes and brings a whole lot to the table when you do.
Great facts about this fruit is that it is low in carbs, has no cholesterol or saturated fats and is a great source of fiber, now that is amazing stuff!
This fruit puts up a bit of a fight though, as to get to the sweet nectar you have to put in a little elbow grease. With a very firm skin it is often very difficult to peel, and if you aren’t very careful it can be dangerous.
I have found that the best way to pre-cook and peel a butternut squash is to bake it. Follow my steps below for a low effort way to peel your butternut squash and start making some of your very own winter time specials!
P.S. you can reduce the cook time by 15 minutes if you would like to use your squash for something as creative as butternut squash fries or even as simple as in a roast.
- 1 butternut squash
- Always start by washing thoroughly under running water.
- Cut squash in half and remove as much of the inner seeds as you can, but don’t worry if you can’t get them all at this stage.
- Place the pieces on a non-stick baking sheet face down and bake in the middle of the oven at 275°F (135°C) for 35 minutes or until a fork can pierce through the squash.
- Remove from the oven and let cool.
- Once cooled I recommend and prefer to use a spoon to remove the skin. Then remove the seeds which remained.
- You can then proceed to cook the squash however you want or you can store it in the fridge/freezer for later.