To peel and seed a butternut squash, you first cut off both ends, then peel the skin with a sharp vegetable peeler or knife, cut it in half, and scoop out the seeds with a spoon. That’s the short answer, but if you want the full breakdown so you can peel and seed a butternut … Read more
You peel an acorn squash by cutting off the top and bottom, slicing it in half, scooping out the seeds, and then removing the skin with a sharp knife or a sturdy vegetable peeler. If you’ve ever stared at one of these ribbed, hard-skinned beauties and wondered how on earth you’re supposed to get … Read more
To peel a butternut squash easily, you want to soften the skin first, use a sharp peeler or knife, and work in manageable sections rather than trying to tackle the whole squash at once. It sounds simple, and honestly, it is once you know the right approach. The trouble is that butternut squash has a … Read more
You peel a buttercup squash by first washing it, then using a sharp chef’s knife to cut off the top and bottom ends so it sits flat on your cutting board. Next, you slice the squash in half from top to bottom, scoop out the seeds and stringy fibers with a spoon, and then … Read more
You pan fry squash by slicing it into even rounds or half-moons, heating a little oil in a skillet over medium-high heat, and cooking each side until golden brown and tender. It’s one of the easiest ways to turn a plain summer or winter squash into a crispy, caramelized side dish that tastes like … Read more
You make yellow squash casserole by combining sliced yellow squash with a creamy, cheesy binder and a crunchy topping, then baking it until golden and bubbly. It’s one of those classic Southern comfort dishes that shows up at potlucks, Sunday dinners, and holiday tables. If you’ve got a pile of summer squash from … Read more