Just Add A Vegetable: Butternut Squash
This month’s “Just Add A Vegetable” campaign is focusing on one of our fall favorites… butternut squash! Whether is roasted, toasted, pureed or subbing in for spaghetti, we love our squash, but hate the preparation.
The following information is thanks to the Huff Post. Enjoy!
Your knuckles are crying for help. Save them!
While you might love butternut squash, you should love your hands even more. Though it’s delicious, this large, tough gourd can be really tricky to break into ― discouraging folks from cooking it at home. We have a solution: the microwave.
With five minutes and a microwave you can soften the squash’s skin into an easy-to-deal-with texture. Peeling becomes a breeze. Slicing the gourd in half is like cutting into a stick of butter (almost). The squash isn’t cooked at this point so you can roast, steam, cube, slice or nuke as you want ― with a whole lot more ease. Here’s what you need to do:
- First, poke holes into the butternut squash to allow steam to escape while it’s heating up. You can also slice off the top and bottom if you’d like.
- Second, place it in a microwave-safe container and nuke for five minutes. This will soften the exterior of the squash without cooking it.
- Third, peel, cut in half or cube the squash with ease. At this point, you can cook it as you’d like.
- Or, for a quick-and-easy solution, finish cooking it in the microwave. Slice it in half, scoop out the seeds and cook for almost 10 minutes. After that point the flesh will be soft enough to scoop out of the skin with a spoon and eat. (Though we prefer to roast it in the oven with some olive oil, salt and pepper.)
Enjoy your butternut ― and your new easy trick!
