Today we’re going to do squash.
Take it from its large, awkward natural state to a nice ready-to-cook state.
This is not revolutionary, I know. But that’s ok because I’ve never really claimed to be a food revolutionary. More like I’m always late to the food trend game and I like taking the easy way out when it comes to food prep.
So this post is for those of you who are like me and typically avoid things like peeling and cutting your own squash. Also, this is a head start for those of you who want to be ready for tomorrow’s homemade squash curry sauce. Helloooo.
Guess what? In the last 6 months, I’ve become regular squash peeler. Like, weekly. I actually keep a little plastic container of cut-up squash in our fridge just for moments like these.
How To Cut and Peel a Kabocha Squash
I cut it in half with a huge knife. These suckers can be big. But I just stick the knife in the middle and work around the outside until I get that big guy into two parts.
Then I scoop out the goop and seeds. Is there a more technical word than goop? Just get rid of it.
Then I cut the halves into 4-5 wedges. I take each piece, lay it on its flat side, and cut the peel off. Usually I have to do this in a few pieces – it doesn’t all come off in one piece.
Then I dice, cut, chop, whatever you wanna call it.
The sky’s the limit here. Stir frying. Roasting. Souping. Salading. And my favorite, making creamy sauces.
Go love yourself some squash.
I love squash, especially butternut and acorn, however, I have never made sauces out of them, I may have to look into that! Thank you for sharing! 🙂
I’m always not sure how to handle these things, but I think cutting and scooping is a good place to start! : )
I’m with Rachel. I need sharper knives, but I think the results are worth it! 😉
You actually don’t need to peel a Kabocha squash – the peel is edible and actually quite delicious!
Good tips…I know the first time I tried to “clean” a squash I had no idea what I was doing…I am sure this will be very valuable to those just starting out cooking!
Goop? That sounds right to me! 🙂
I love me some squash! Plus I just think they’re pretty 🙂 But I’m a complete newby at fixing them myself.
Hooray for squash! I think I’ve made 3 butternut squashes and a spaghetti squash in the past 2 weeks. Excited for your squash curry tomorrow – sounds like an awesome combo!
Nice tutorial, squash can be tough!
I am squash obsessed, and we have a boatload of it at home right now! I adore squash curry, so I can’t wait to see what you come up with. Question: Have you ever tried cubing acorn? I’ve never seen it done or listed in recipes as needing to be cubed, so I’m curious if it’s feasible.
(PS. I love to keep in ready to go too. Just did butternut enchiladas last night!)
Butternut enchiladas! Yum!
This is a timely post. So timely, in fact, that’s it’s a little creepy. Literally a minute before I opened up my browser to check your blog, we were sitting around at work discussing squash peeling/de-gooping techniques. Well done.
Perfect!
Great tutorial! I always include peeling and cutting squash as part of my workout for the day. 🙂
For sure.
Kombucha is one of my favorite squash’s to cook with now thanks to your creamy squash soup post awhile back. I just posted a recipe last night using Kombucha! It’s in a Thai curry sauce over rice =) http://www.lefork.com/2012/11/12/kombucha-squash-in-thai-curry/
And by that I mean Kabocha 🙂 hahaha drinking too much Kombucha these days
I’ve never tried kombucha! I need to. Soon.
I looove kabocha squash! I’m actually growing some in my backyard now, and can’t wait to harvest them 🙂 Growing up, my mom would simmer the kabocha in dashi and soy sauce, and to this day it’s still my favorite way of eating it. It’s so versatile though, can’t wait to see how you use it!
Where did you find the seeds
There once was a lady named Lindsay,
Whose way with a squash was pure whimsy,
She’d dispatch lowly goop,
Transform chunks into soup,
Thanks to knives that were strong and not flimsy.
Thanks for the tips! Kabocha is one of my favorites, but it IS a lot of work. BTW, don’t toss those seeds–wash, prep and roast as you would pumpkin seeds–they’re even better!
Great idea Anne! I love pumpkin seeds.
What a good post. I have head the kambucha is wonderful but I wouldn’t even know where to begin slicing it up!
Looks like a good method! I do love squash especially this time of year. One shortcut I do sometimes is simply halving & seeding the squash, then roasting it with a bit of olive oil. Then you can just scoop out the flesh and never bother with the peeling.
Great idea David! Roasting is a bit much for me these days (heat-wise) but at home it’s my favorite method of cooking veggies!
great tips!
Whenever I write about squash, I feel like I keep repeating the word ‘flesh’ and it grosses me out after a while. There must be a better way!
I never peel kabocha squash – the peel is much lighter than other squash and very edible – try it!