I was at the farmers market this week and guess what’s back? Winter Squash! I love, love, love every variety of winter squash from butternut to kabocha to acorn to delicata. So sweet and packed with nutrition, especially in the way of the carotenoids family of phytonutrients, winter squash can be made so many different ways and have a long shelf life (up to a few months!) But many people are intimidated to cook them because they don’t know how to cut them up. Here’s my latest video to show you how!
Do you peel acorn squash and, if so, how? I’ve used a recipe for acorn squash soup that blithely directs the cook to peel the raw squash, and I find that to be a major project, at least as I’ve done it, which is with a sharp paring knife. I’d appreciate knowing of a better way! Thank you.
I never peel acorn squash, never ever. I actually usually eat the peel, too!
This video is awesome! No more buying pre-cut squash for me. Heading to the farm market tomorrow and squash is on my list. Thanks so much for the great video.
Yippee!