Monday, February 6, 2012
Winter Squash Made Easy
I was talking about how much I love butternut squash soup with a friend this weekend, but that I don't make it because I hate trying to cut through the thick, tough skin. As a solution to this, she suggested baking the whole squash first and then peeling it. For a quicker fix, try wrapping the squash in plastic wrap and microwaving for 8-10 minutes then peeling. I'm looking forward to trying this and posting delicious squash recipes in the future!
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I have the same problem with making butternut squash soup. I found that you can buy butternut cubes at Trader Joe's. It skips the peeling AND cubing steps!
ReplyDeleteI've been looking for those! Thanks for the tip!
DeleteI cut it in half and roast it face down, then just scoop out the insides.
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