Peeling and cutting thick, tough-skinned winter squashes can be a real challenge—even for experienced cooks! Here are some practical tips to make the process safer and easier:
- Removing the stem: Use the back of a sturdy knife or cleaver near the handle, or tap it with a mallet to knock the stem loose.
- Stabilize the squash: If the skin is slick, place the squash on a thick towel to prevent it from sliding while you cut.
- Score before cutting: Use a utility knife to make a deep score, creating a “track” for your larger knife to follow.
- Use the right knife: A knife with a thick spine or a cleaver works best. If extra force is needed, use a rubber mallet or pad the blade, tapping where the blade meets the handle. Never pound on it like a blacksmith. If you don’t have a mallet, you can lift and thump the squash gently against the cutting surface to help drive the knife through.
- Freeing a stuck knife: Take extreme care if your knife gets stuck in the squash—this is when accidents often happen.
- Alternative method: For very hard squash, you can score it, then use a screwdriver or chisel to split it open. It won’t be pretty, but it works!
Peeling tips:
- Use a sturdy swivel peeler for chunks of hard-skinned squash.
- For butternut, cut off both ends and separate the bulbous bottom. Stand the pieces upright and slice the skin away with a thin, sharp paring knife.
- For round squash, halve them first, then peel. Often, it’s easier to roast squash with the skin on and simply peel after cooking.
- Always peel away from yourself, and keep the squash stable on a firm surface.
Other helpful tips:
- Use a melon baller, ice cream scoop, or sturdy spoon to scoop out seeds.
- To oil squash evenly before roasting, use an atomizer. If you don’t have one, rub oil on with your hands instead of pouring it directly on (which causes uneven absorption).
- Roasted, peeled, and mashed squash freezes beautifully. Stock your freezer with homemade pumpkin purée instead of buying canned. See: How to Make Fresh Pumpkin Purée
