Butternut squash is one of the highlights of fall. It makes the creamiest of soups, tastes great roasted and served in salads and gives pasta a wholesome feel. The only problem is that peeling the sucker makes none of that feel worth it; the task of getting beneath the tough skin can be so challenging it makes us think we might actually hate fall and all that it brings.
Sure, pre-cut squash is available at some grocery stores, but let’s be honest, the stuff is terrible. Dried out, it doesn’t even resemble the orange-fleshed gourd we adore. There’s just no way around it ― if you want the butternut, you have to peel it.
BUT, before you lunge at it with a peeler, there’s something you should know: if you microwave it for a few minutes first, it’ll be infinitely easier to peel. Trust us, this is not a step to skip.
This is what you need to do:
- First, poke it all over with a fork. The holes created from the tines of the fork will allow steam to escape to ensure the gourd doesn’t explode in your microwave.
- Second, slice off the top and bottom.
- Third, plate it and microwave for three and a half to five minutes ― depending on the size.
- Fourth, let the squash cool and delight in how easily the peel comes off with a vegetable peeler.
- Fifth, cut the squash in half and scoop out the seeds.
- Sixth, cut it into cubes and cook as desired. It’s that easy!
Watch the video above to see how it’s done. And then, here are some ideas for what to do with your newly peeled squash. (FYI, some of the recipes let you skip the peeling step altogether.)