Butternut squash is a type of pumpkin that grows in winter and is known for its sweet and nutty taste, almost like sweet potatoes, and for having an even softer texture. These elliptical vegetables are easy to serve if you've done them a few times, and you should definitely try them. Keep reading this article to learn how to cut and peel butternut squash.
Step
Method 1 of 2: Basic Cutting Technique
Step 1. Sharpen your knife, if necessary
It is very important to work with a sharp knife, especially as butternut squash has a dense and slippery flesh. If you're not careful, a dull knife could slip and cut your finger. Use a thick, heavy knife to do this.
Step 2. Cut off the top side
Place the pumpkin on a large cutting board. Grasp the thicker end of the pumpkin in your hands, and cut off the top side of the pumpkin an inch or so from the smaller end, just below the stem. The cut must be done neatly and evenly.
Step 3. Cut the bottom
Grasp the smaller end of the pumpkin and cut off an inch or so of the bottom of the wider pumpkin.
Step 4. Peel the pumpkin
Once you have both ends flat, it's time to peel off the skin of the pumpkin. Use a vegetable and fruit peeler, or if you don't have a strong enough peeler, use a sharp knife.
- Stand the pumpkin on the wider end. Grasp the top side with your hand and use the peeler vertically downwards.
- Alternatively, you can hold the pumpkin in your hands and use a peeler to peel the pumpkin in a horizontal motion or direction.
Step 5. Cut the pumpkin in the middle
Stand the pumpkin on the wider end. Position the knife in the center of the top side of the pumpkin and cut it down. Immediately make a neat cut to divide the pumpkin into two halves.
- Slicing butternut squash can be difficult because the flesh of the pumpkin is dense and tough. In this case, gently tap the tip of the knife with a rubber mallet to help the knife cut through the flesh of the pumpkin.
- If the above doesn't work, you can replace the knife with a serrated knife. Cut the pumpkin in half using a sawing motion.
Step 6. Remove the pumpkin seeds and flesh
Use a metal spoon to scoop out the seeds and stringy flesh from the two pumpkin pieces. The seeds can be roasted like machete pumpkin seeds, so save them if you prefer.
Step 7. Cut each pumpkin flesh from the previous cuts in half
Position the pumpkin with the cut side facing the cutting board. Make a horizontal cut in each section of the pumpkin, separating the round, wide end from the other thin end. You should now have four pumpkin halves.
Step 8. Cut the parts into several lengthwise pieces
The thickness will vary, depending on each recipe. In general, the thickness of each piece ranges from 1.2 cm to 2.5 cm.
Step 9. Then cut the lengthwise crosswise
You can leave the shape elongated or cut into cubes.
- If you want to save time on dice, stack several lengthwise pieces and cut them together. If you use this technique, make sure that the part you are cutting doesn't slip. If so, then the dice will not be the same size.
- Keep in mind that the smaller your pumpkin pieces are, the faster they will cook. Decide how small the pieces need to be to cook the recipe you want.
Method 2 of 2: How to Eat Butternut Squash
Step 1. Dice roasted butternut squash
To bake butternut squash, sprinkle a little olive oil and salt and pepper over the squash. Bake the diced pumpkin in the oven at 177 °C. Remove the pumpkin from the oven when it is soft on the inside and crunchy and brown on the outside.
- Add some seasonings such as cumin, chili seasoning or cayenne pepper to make a spicy snack.
- Add sweet elements like brown sugar, maple syrup or agave nectar to make a delicious treat.
Step 2. Make the butternut squash soup
Butternut squash soup has a smooth and creamy texture, perfect for warming up on cold days. To create one, follow these steps:
- Bake the diced butternut squash in the oven until soft.
- While waiting, sauté the onions and a few chopped garlic cloves in the olive oil in a large soup pot. Use medium heat.
- Add butternut squash and a quarter of the chicken or vegetables.
- Saute until boiling, then reduce heat and cook for 20 minutes.
- Sprinkle with salt and pepper to taste. After that pour each part into a blender to mix.
- Serve with cream on top or with black pepper.
Step 3. Cook the pumpkin whole
If you don't want to peel the pumpkin, you can roast the pumpkin while it is still whole and cut into pieces once the pumpkin is soft. Pierce the pumpkin all over with a fork and place in the oven pan. Preheat the oven to 177°C and bake for 1 hour until the pumpkin is tender when pierced with a fork. Remove from oven and cool for a few minutes. Then cut into small pieces.
Tips
For easy peeling of butternut squash, use a fruit and vegetable peeler that has a blade made of carbon steel. This knife will easily and neatly cut the skin of even the toughest fruit
Warning
Do not chop butternut squash unless the squash is in good shape. You can injure yourself with a thick, sharp knife if the pumpkin rolls over or moves unexpectedly during cutting
What You Need
- Butternut squash
- Thick, heavy and sharp knife
- Fruit and vegetable peeler
- cutting board
- Rubber hammer (optional)
- Metal spoon
