You just need a sturdy cutting board, a sharp knife and a little guidance.
Butternut squash can be diced, cut into wedges or made into steaks.
Prepping it, however, can be an anxiety-inducing experience for many home cooks.
Photo:Photographer: Jacob Fox, Food stylist: Holly Dreesman, Prop stylist: Breanna Ghazali
Those bulky, awkwardly shaped squash are responsible for a lot of frustrating nicks and cuts.
That is because butternut squash, like all winter squash, is incredibly dense and has thick skin.
But it has so much more to offer than soup.
Photographer: Jacob Fox, Food stylist: Holly Dreesman, Prop stylist: Breanna Ghazali
When roasted, it has a complex flavor and tender texture, perfect for topping awarm fall salad.
you’re able to cook it in anair fryer,slow cooker,electric pressure cooker,steamerorskillet.
It should be heavy for its size, typically at least a couple of pounds.
Photographer: Jacob Fox, Food stylist: Holly Dreesman, Prop stylist: Breanna Ghazali
The skin should be relatively smooth and dark beige in color without any blemishes, cuts or green spots.
If you tap the bulb end of the squash, it should sound a bit hollow.
Butternut squash are a staplelong-term storagevegetable.
Photographer: Jacob Fox, Food stylist: Holly Dreesman, Prop stylist: Breanna Ghazali
They are typically left to cure for several weeks or a couple months.
Is Butternut Squash Healthy?
Butternut squash has a number ofhealth benefits.
Photographer: Jacob Fox, Food stylist: Holly Dreesman, Prop stylist: Breanna Ghazali
It is a great source of nutrients, like fiber, minerals and vitamins.
One cup of cubed raw squash contains about 3 grams of fiber, which can promote a healthy gut.
First, determine whether you want to peel the squash.
Photographer: Jacob Fox, Food stylist: Holly Dreesman, Prop stylist: Breanna Ghazali
Fun fact: did you know you caneat the skin of most winter squash?
Step 1
Lay the squash on its side on a sturdy cutting board.
Trim off both ends and peel, if desired.
Photographer: Jacob Fox, Food stylist: Holly Dreesman, Prop stylist: Breanna Ghazali
Step 2
Cut the squash in half lengthwise.
Alternatively, you could cut the squash crosswise first and then halve the bulb and the neck.
Use a metal spoon to scoop out the fibrous strands and seeds.
Photographer: Jacob Fox, Food stylist: Holly Dreesman, Prop stylist: Breanna Ghazali
Stand the neck pieces upright, then carefully cut them into long planks.
Cut each plank into 14- to 12-inch-wide strips, then cut each strip into bite-size pieces.
you’ve got the option to peel the squash, if desired, or leave the skin intact.
After peeling and seeding the squash, separate the bulb and the neck.
Lay each bulb half on the cutting board with the rounded side on the board.
Cut each piece in half, then cut each half in half again.
Trim off the stem, then cut the squash crosswise just above the bulb.
Stand the neck upright on a sturdy cutting board and cut in half lengthwise.
Cut each half lengthwise to create 34- to 1-inch-thick planks.
If desired, use a vegetable peeler to remove the skin.
Be sure to use a kitchen towel if the squash feels slippery.
Square off the edges of each steak, if desired.
you could reserve the bulbs and any trimmings for another use or dice and cook them separately.
Trim off both ends and peel, if desired.
Cut the squash in half lengthwise and scoop out the seeds.
Cut through each squash half just above the bulb to separate the neck from the bulb.
Alternatively, you might cut the squash crosswise first and then halve the bulb and the neck.
Stand the neck pieces upright, then carefully cut them into long planks.
Cut each plank into 14- to 12-inch-wide strips, then cut each strip into bite-size pieces.
Cut the bulb in half and remove the seeds with a spoon.
Lay each bulb half on the cutting board with the rounded side on the board.
Cut each piece in half, then cut each half in half again.
Stand the neck upright on a sturdy cutting board and cut in half lengthwise.
Cut each half lengthwise to create 34- to 1-inch-thick planks.
If desired, use a vegetable peeler to remove the skin.
Be sure to use a kitchen towel if the squash feels slippery.
Square off the edges of each steak, if desired.
Reserve the bulbs and any trimmings for another use.
Trim off both ends, and then cut the squash in half lengthwise.
Cut the bulb and neck into planks and dice as desired.
you’re free to soften a butternut squash before cutting to make it easier to slice.
Softening the skin will make it easier for your knife to slice through the skin and flesh.
it’s possible for you to eat the skin of butternut squash.
Leaving the skin on butternut squash will create a chewy texture when cooked.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
