Ever roast slices of butternut squash, and despite having removed the skin, the edge of each slice is tough?
Don’t Shortchange Your Butternut Squash; Keep Peeling
It’s the key to the silkiest squash. Plus, an easy way to cut this bulbous vegetable.
By Published Oct. 17, 2022
The reason is that below the skin sits a white layer of flesh laced with greenish fibers, and this rugged matrix resists turning tender, even with prolonged cooking.
The Key to Silky Butternut Squash
The fix is simple: Just give the squash a few extra swipes with a vegetable peeler. Removing ⅛ inch of fibrous flesh just below the squash’s skin reveals a pumpkin-orange interior that roasts up tender from edge to edge.
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Now that you know how to effectively peel butternut squash, don’t let its bulbous shape intimidate you when it comes to cutting it up. Just follow our step-by-step guide.
How to Peel and Cut Butternut Squash
1. Trim and Peel: Holding sharp chef’s knife with pinch grip, position front part of blade on squash about ¼ inch from stem end. Push down and forward, using length of blade to cut through stem end. Rotate squash 180 degrees and repeat with bottom. Use vegetable peeler to peel skin, removing ⅛ inch of fibrous flesh just below the squash’s skin.
2. Divide: Holding bulb with 1 hand and continuing with pinch grip, cut in half where neck and bulb meet.
3. Cut Neck: Stand neck on 1 cut end for stability. Holding piece steady, place tip of knife on squash and apply gentle downward pressure to create even-size planks; thickness will depend on recipe. Rotate planks and cut into even-size pieces according to recipe.
TIP: If the squash neck is longer than 6 inches, cut it in half crosswise to create more-manageable pieces.
4. Deseed Bulb: Stand bulb on 1 cut end for stability. Holding piece steady, apply gentle downward pressure to cut in half. Use spoon to scoop out seeds.
TIP: If the squash neck is longer than 6 inches, cut it in half crosswise to create more-manageable pieces.
5. Cut Bulb: Place each half cut side down. Hold squash with claw grip. Slice squash into even-size wedges according to recipe. As you cut, angle knife and follow curve of squash so each slice is an even thickness. (Knife blade won’t be perpendicular to cutting board.) Rotate slices and cut into even-size pieces according to recipe.
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Start Free TrialAbsolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!
Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.
Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!
John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.