Friday, February 15, 2008
taming a butternut squash
What’s the secret to breaking a butternut squash down into easily managed pieces? In short: a very sharp knife, two peelings, a bevel, several cuts, another bevel, a scoop and a few more slices. I tucked the longer, no-fail instructions over here. Now there is nothing keeping you from a galette, soup or scrumptious salad.
I love to eat plain baked butternut squash. I leave the peel on & actually eat it,too. Think of it as similar to eating a baked potato, skin & all. Hey, look at the fiber I’m getting–ha!
I just potato-peel it and then regret doing so, because I really like skins on my everything.
I ladle the wisdom from my SO’s semi-ancient Japanese grandma, who peels nothing - including my personal favorites - baked Kabocha pumpkin wedges and purple yams. I’ve asked her once if I should peel them, she simply said “I wash. Health - good”