Everyone loves butternut squash. What’s not to love? You can puree, roast, mash, slice, and bake it! Eat it for breakfast, lunch, dinner, or dessert. And yet, there is something not to love…peeling the darn thing. If the thick skin wasn’t bad enough, the curves and bulges will have you whistling while your whittling.
Fear not! We have the peel solution…with a little help from your microwave.
Here’s what to do:
- Poke holes in butternut squash (this helps avoid setting off a butternut bomb in the kitchen).
- Slice off the top and bottom.
- Zap for about 3 minutes in microwave until you can easily poke more holes in the skin. The length of time will depend on the size of the squash.
- Let it cool, then peel the skin off with a knife.
- Scoop out the seeds.
- Chop into 1-inch cubes.
You can use immediately, refrigerate, or freeze.
The Herb & Allium Subscription this week is fresh local ginger…hard to find and remarkably intense. This ginger puts the grocery store to shame! Try Butternut and Ginger Soup! You’ll find oil and garlic for it in our webstore.
This Week’s Field Goods Favorite
Fantastic roasted, in soup, or pureed and frozen if you can’t use it right away. The riper the butternut squash, the more orange and sweet it gets. This is why local butternut is so fantastic!