How to EASILY Peel Raw Butternut Squash!

FINALLY, an easy way to peel butternut and other winter squash!

If I am going to mash the squash, I’ll halve it, remove the seeds, and roast face down in a shallow pan for about an hour at 400 degrees then cool a bit and scoop out the cooked squash.  (By the way, the roasting gives the squash a wonderfully intense flavor.) BUT, what if you want to cook cubes of squash?  Here is how to do it, courtesy of a person going by the  screen name chromadome-ga who posted on this Google Answers thread in 2006.

  1. Bring a pot of water big enough to hold the squash to a boil
  2. Put the whole squash into the pot of boiling water and simmer for a few minutes until you can easily pierce JUST the skin with a toothpick or folk.  If you start smelling an aroma of cooked squash, it will be ready.
  3. Cool for a bit, cut into a few pieces, and peel.

    peeling squash
    Note the small ring around the edge from parboiling briefly.
  4. Remove seeds and cut into cubes or chunks as needed, and cook as directed in recipe.

P.S. (If anyone knows who chromadome-ga is, let me know! I’d love to be able to thank him or her directly!)