Fall is in the air, which means its officially squash season. And what could be cozier on a chilly autumn evening than the smell of a squash roasting in the oven? (Dont say a pumpkin-spice latte.) But preparing squash can be tricky. So we asked senior food editor Dawn Perry to tell us the most common misconceptions about cooking squash—and reveal to us the best methods for doing it just right.
Ok, so some squashes—like butternut and kabocha—should be peeled before you eat them. But certain varieties, especially the smaller ones like acorn and delicata, have softer, more tender skins, so you dont have to bother with the peeling; just eat them. “Stop making yourself crazy trying to get the skin off,” Perry says. “Its edible.” If you are cooking with the skin on, no need to make seasoning adjustments; just cook according to the recipe directions.
For those squashes you do need to peel, there are a few tricks for making the process a little less painstaking. For one thing, use a sharp, Y-shaped peeler and cut strategically as you go, Perry says. “All squashes are wobbly creatures, so if you’re peeling, cut a slab off to create a flat side and put that down as a stable base to work with while you navigate all the funny shapes.” More specifically, if it’s a butternut squash you’re tackling, “divide him into his tush and his neck,” so you can deal separately with the straight and curved sections.
Sure, squash is starchy, but it’s also really versatile, flavor-wise; it can be prepared sweet, savory, salty, whatever. You can fold it into a pasta for a hint of sweetness, or bake it into a pie like a sweet potato. If you are going the sweet route, be sure to balance your seasoning—brown butter, maple—with a salt or acid. But feel free to experiment with flavor combinations. “It’s not just about brown butter and sage,” Perry says. “Winter squash loves to make friends. Its nutty sweetness is great for thickening a tomato soup. And you can even use it in place of pumpkin purée.” Dont forget that squash isnt just pilgrim food, either. “Squash loves to travel,” Perry says. “It’s good with Mexican cheeses. It’s as comfortable in a curry as it is in a taco as it is in a pasta.”
Just as it has a versatile range of flavor possibilities, squash can be cooked in all sorts of ways. You can steam it, boil it, roast it, or bake it. That doesn’t mean every squash is going to be perfect in every iteration, however. “Play to each squash’s strengths,” Perry says. “Butternut squash caramelizes great when roasted at a high temperature, and it holds its shape. Kabocha is super creamy, great for soups, purées, or even for using as a sauce. And delicatas have a quick-cooking flesh and skin—so they’re great for salads, because you can cook them quickly and then cut them into easy, bite-sized pieces.”
When it comes to cutting your squash, “anything goes,” Perry says; it can be sliced or cubed as you like. If you’re eating it with the skin on, however, you may want to cut it into larger pieces. That way, you can actually see the pieces. “The point is that it’s pretty.” The process also tends to be easier if you follow the natural shape of the squash: acorn in wedges, butternut in cubes or half moons.Bonus Tip: Butternut Squash Soup Prep
Butternut squash soup is ubiquitous this time of year, and were all for that; its delicious. But when youre cooking it at home, dont forget to thin it out a little. Use water, stock, or cream to get a nice, creamy consistency. “Its soup, not a purée,” Perry says. “Make sure its not too thick.”Want more squash info? Weve got you covered
Learn how to roast butternut squash the EASY WAY without any prep work. No pre-peeling, chopping or deseeding (yes really!). Just whole-roast it in the oven until soft and tender.
Butternut squash soup is ubiquitous this time of year, and were all for that; its delicious. But when youre cooking it at home, dont forget to thin it out a little. Use water, stock, or cream to get a nice, creamy consistency. “Its soup, not a purée,” Perry says. “Make sure its not too thick.”Want more squash info? Weve got you covered
Fall is in the air, which means its officially squash season. And what could be cozier on a chilly autumn evening than the smell of a squash roasting in the oven? (Dont say a pumpkin-spice latte.) But preparing squash can be tricky. So we asked senior food editor Dawn Perry to tell us the most common misconceptions about cooking squash—and reveal to us the best methods for doing it just right.
Ok, so some squashes—like butternut and kabocha—should be peeled before you eat them. But certain varieties, especially the smaller ones like acorn and delicata, have softer, more tender skins, so you dont have to bother with the peeling; just eat them. “Stop making yourself crazy trying to get the skin off,” Perry says. “Its edible.” If you are cooking with the skin on, no need to make seasoning adjustments; just cook according to the recipe directions.
For those squashes you do need to peel, there are a few tricks for making the process a little less painstaking. For one thing, use a sharp, Y-shaped peeler and cut strategically as you go, Perry says. “All squashes are wobbly creatures, so if you’re peeling, cut a slab off to create a flat side and put that down as a stable base to work with while you navigate all the funny shapes.” More specifically, if it’s a butternut squash you’re tackling, “divide him into his tush and his neck,” so you can deal separately with the straight and curved sections.
When it comes to cutting your squash, “anything goes,” Perry says; it can be sliced or cubed as you like. If you’re eating it with the skin on, however, you may want to cut it into larger pieces. That way, you can actually see the pieces. “The point is that it’s pretty.” The process also tends to be easier if you follow the natural shape of the squash: acorn in wedges, butternut in cubes or half moons.Bonus Tip: Butternut Squash Soup Prep
BUTTERNUT SQUASH | how to peel & cut + roasted butternut squash (2 ways!)
FAQ
Do you peel a squash before roasting?
Should squash be peeled before cooking?
Can squash be cooked with skin?
Do you leave the skin on yellow squash?
Do you have to Peel butternut squash before roasting?
You don’t have to peel it before roasting. That’s right. You do not have to suffer through peeling an entire slippery butternut squash if you’re going to roast it. The skin is perfectly safe to eat, and it’s hardly noticeable after a nice roast in a hot oven. You can see proof here and here.
Can you eat acorn squash peel?
Acorn squash has an edible peel that becomes tender when cooked, although the stringy centre and seeds should be removed before cooking. Acorn squash can be baked, broiled, roasted, steamed, and sautéed. A simple way to cook acorn squash is to cut it in half starting from the stem end, then season and bake the two halves in a 400F° oven for about an hour. The squash seeds can be cleaned then toasted separately and eaten as a snack.
Do you need to clean squash before roasting?
However, meticulous cleaning and peeling are necessary to ensure the squash will come out of the oven perfectly roasted. Regardless of what you plan to do with your squash, always give it a good scrub beforehand, as you do not want dirt or impurities on the roasting pan.
Should you peel a squash?
One of the benefits of peeling a squash is that it removes the tough outer layer, making it easier to cook and eat. With the outer layer removed, the flesh is more tender and easier to cut into cubes or slices. This is especially useful for recipes where the squash is not being roasted or baked whole, such as in soups or stir-fries.