Follow these steps to peel and cut this squash with confidence.
Text: Brandy Rushing
October 22, 2008
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Peel and Cut with Confidence
Shaped like a bowling pin―long, cylindrical, and bulbous at the base―this winter vegetable is a cold-weather staple. Its bright orange flesh has a slightly sweet nuttiness that's similar to a sweet potato, and a texture that is even silkier. But to reach it, you must first remove the squash's thick, shiny skin. Cooking Light Test Kitchens Professional Mary Drennen finds that a sturdy serrated peeler works better than a paring knife. Follow her steps to peel and cut this squash with confidence.
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For stability, use a sharp kitchen knife to cut one inch from the top and bottom of the squash, and discard.
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Using a serrated peeler, peel away the thick skin until you reach the deeper orange flesh of the squash.
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With a spoon or melon baller, scoop away the seeds and membranes; discard. Then cut according to your recipe directions.