You're Peeling Butternut Squash the Wrong Way—Here's How (2024)

FAQs

What is the hack to peeling and cutting butternut squash? ›

Microwaving the squash will make it much easier to peel. Simply slice off the top and bottom, poke the squash all over with a fork and microwave it on high for about 3 minutes. When it's cool enough to handle, peel the squash. The softened flesh will make peeling (and slicing) way easier.

The liquid is so strong that it can harden into protective scab if the squash becomes cut or damaged—much like a tree. This sap has the same effect on skin, it creates a tough film that can feel stiff, or even itchy.

I typically cut mine into 1/2-inch or 3/4-inch cubes for roasting, but the size/shape of the cut is totally up to you. Once your butternut squash is cut, you can either cook the squash immediately. Or you can refrigerate it in a sealed container for up to 3 days, or freeze it in a sealed container for up to 3 months.

The blade: Using a Y-peeler with a carbon steel blade means one thing — it's super sharp. Unlike a stainless steel blade, typically what you'll find on swivel-header peelers, this blade makes it easy to remove the squash's tough skin without too much effort. It also holds its sharp edge a lot longer.

No need to peel it first. Wash the butternut squash, then place it on the cutting board with the stem pointing away from your body. Use your knife to slice ¼-inch off the stem end and the root end. With your non-dominant hand steadying the squash, trace the knife from end to end the length of the squash.

What is toxic squash syndrome? Toxic squash syndrome is a rare but potentially deadly disease. It occurs when a person consumes dangerous levels of the toxin cucurbitacin, which is naturally found in gourds like pumpkins, cucumbers and watermelons. Symptoms onset quickly, often within minutes of consumption.

Squash can contain cucurbitacin E, which is a toxic compound that can cause cucurbit poisoning or toxic squash syndrome.

Special Precautions and Warnings. When taken by mouth: Butternut is POSSIBLY SAFE for most people, but it can cause diarrhea and irritation of the stomach and intestines. Pregnancy and breast-feeding: It's LIKELY UNSAFE to use butternut in large amounts if you are pregnant or breast-feeding.

You may take off a bit more flesh with a knife than with a peeler, but the knife will be much faster. Knives work best for squash with tough skin, and vegetable peelers work fine for softer skin.

The ideal temperature for butternut squash (and any winter squash) is between 50℉ and 60℉, so a cool pantry or cellar would work best. Do not store whole squash in the refrigerator as the cold temperatures don't increase the shelf life and could affect the texture.

Should you wash butternut squash before storing? ›

Any little scratch or cut provides an entrance for bacteria and rot. Always wash away the dirt, grime and mildew, before storing, and many “experts” suggest you wash your pumpkins and squash in a very mild chlorine bleach solution consisting of 2 TBS of bleach to one gallon of water.

Peel and cube the butternut squash, then store it uncooked in an airtight food storage container in the fridge, where it will keep for about three to five days.

What is the best tool to peel butternut squash? The best tool to peel a butternut squash is a potato or vegetable peeler. If you don't have one, however, you can simply use a sharp knife.