Squash season is a wonderful time of year, despite the mealtime protests from kids around the world. Prepare it right and you may even win those dubious littles over. And if not, oh well—more the rest of us!
- Cut off the top and bottom of the squash.
- Use a peeler to remove all the skin in strips. Reserve for crisps. See directions at the end.
- Cut the squash in half, horizontally.
- Cut the halved squash in half vertically.
- Use a spoon to scoop out pulp & seeds. Discard/compost.
- Cut the chunks of butternut into slices, sticks and dice unless your recipe calls for larger pieces.
At this point, what you do really depends on your recipe. However, many recipes benefit from a nice sauté and a bit of caramelization. To do this:
- Heat a couple of tablespoons of olive oil in a large pan. Add onion if you like.
- Add butter to taste. Tip: the more, the better.
- Sprinkle with salt & pepper and cook over high heat until browned and caramelized—turning the squash over gently.
From here you can eat the squash as is or add it to soups, stews etc.
Waste not, want not! Turn your strips of squash skin into squash chips. Here’s how:
- Preheat oven to 275F
- Toss the strips in olive oil, chopped rosemary and balsamic vinegar. Salt & pepper to taste.
- Place strips on a baking or roasting tray and let them crisp up in the oven for 20 minutes, turning half-way through.
- Remove crispy skins and blot on paper towel to absorb excess oil.