Winter squash seems to be very happy growing in my garden. Which means, I have a lot in storage, and we eat it regularly. It's not unlike summer squash, in that I also try to give it to anyone who will take it! The major complaint about winter squash is the peeling and cutting, because they taste delicious!
Peeling squash is like any other kitchen skill. The more you do it the better you get at it. After trying various techniques, this is the one I've settled on.
Do you have a Y peeler? I love mine. It's OXO brand and works great for peeling the squash, as well as potatoes and carrots. I also use mine to grate big pieces of parmesan cheese, which you'll see in the salad at the end of this post.
Hold the squash in one hand and use your peeler to remove the skin.
Cut off the top and bottom of the squash.
Cut the squash in half.
Cut each half in half and scoop out the seeds and any stringy flesh.
Now that you have some smaller pieces to work with, cut into chunks and place on a baking sheet, lined with parchment paper. Keep in mind, the smaller pieces will roast more quickly than larger ones.
I like to drizzle a couple tablespoons or olive oil (and sometimes a little maple syrup), along with salt and pepper over the squash. Use your hands to mix it all up and roast in oven at 400 degrees until tender and a little caramelized.
This squash tastes delicious as is, and would make a fine side dish. We also love it in salads. I have a pretty amazing soup recipe that you can find here. Whether you need squash for roasting or to cook in some other way, you now know how to get into it!