It’s butternut squash season—and for soup and salad lovers, that’s very good news. Peeling and trimming this roly-poly winter squash may seem daunting, but that’s no reason to resort to the precut version (which spoils quickly). Just follow these steps… and use a very sharp knife.
STEP 1: Using a chef’s knife or serrated knife, cut ½ inch off each end of the squash. Next, halve the squash just above the bulge (where the neck meets the bulb).
STEP 2: Remove the tough outer skin with a peeler. Halve the bulb lengthwise. Use a spoon to remove the seeds and the stringy membranes.
STEP 3: Slice the neck and the bulb into slabs, then cut into pieces of the desired size.
As for what to do with the squash? Start with these 10 easy recipes.