Peeling squash can be difficult, especially with winter squash. Cooking it can make the skin softer, but may affect texture. Cutting it into smaller pieces or buying pre-cut options are alternatives.
Depending on the type of squash used, peeling can be a daunting and even dangerous task. Summer squash tends to have a thin, tender skin, which can be easily removed with a regular vegetable peeler. Winter squash, however, typically has a thicker, tougher outer skin, which can make it difficult to remove. Attempting to remove the tough skin with a regular vegetable peeler or paring knife can leave one with sore wrists and bandaged fingers.
There are two basic options when it comes to peeling squash: peel it raw or cook the vegetable to some extent. Baking helps make the skin softer and easier to remove. How the squash will be served is usually the deciding factor in which method to use.
Cooking the squash before peeling makes the skin more tender, but it can also affect the texture of the vegetable and may not be suitable if you plan to dice or cut it into a certain shape. In this case you will want to peel the squash while it is raw. Start by cutting off the top and bottom and then, if it has a bulbous portion, separate it from the straight portion. Stabilizing the squash on its flat end, use a very sharp knife or peeler and begin removing the skin, slicing it away from your hand. Another option for peeling raw squash is to cut it into smaller pieces and then, with a knife or vegetable peeler, remove the skin.
If peeling raw vegetables is too difficult but you don’t want to lose the firmness of the meat, you can cook them very briefly (for example, less than a minute in the microwave or about 4-5 minutes in boiling water on the stovetop) to cook steam the skin without cooking the meat. This will make it easier to remove the skin and still allow you to prepare the squash however you want.
If you plan to use the squash for a base in a recipe where it will be mashed, pureed, or are just looking to eat it roasted, the task of peeling the skin is even easier. Just cut the squash in half and scrape out the seeds. Place cut sides up on a baking sheet and bake at 350°F (176.6°C) for 45 minutes. Let it cool and then pick the meat from the skin.
Finally, if all else fails, the pre-cut and peeled option is always available in stores. This can save time and effort, and in some cases, may be the safer option.
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