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.
I think you’ve just changed my world. Seriously. My acorns languish in their storage space all winter because I dread peeling them so much. Even though they’re so delicious. I can’t wait to try this.
I may go back to planting acorn squash next year!
Ive not tried acorn squash. Youve just made my new adventure easier. Thanx for sharing 🙂
Hmmmm, Not sure why you are peeling. All my squash and pie pumpkins are baked and then the insides scrap right off the skin for me to use or freeze for later use.