Each fall I can’t wait for winter squash. It’s so yummy and delicious. Butternut is my favorite, but only because it’s much easier to prepare than acorn squash. Until last night.
Last night I made this delicious recipe. I substituted acorn squash for the pumpkin, and was once again faced with the challenge of peeling the squash. And I finally figured this out.
First halve the squash and remove the seeds. Cut a small slice off the bottom of the squash so it can sit on your cutting board. Use a vegetable peeler to remove the peel from the ridges.
Cut a wedge off the squash, slicing through the, um… valley? Crease? Valley – we’ll go with valley.
Now you have a nice wedge that you can turn and finish peeling.
Before slicing off another wedge, peel the exposed edge that was left on the half-squash. Then, slice through the valley again and repeat on the next wedge.
I can’t believe it’s taken me all these years to figure this out. But now that I have, acorn squash just moved up a notch in the favorite winter squash category.