If we’re honest, we have to admit we don’t like peeling winter squash either. So we get around it whenever we can, and here’s one way.
The next time you’re preparing squash that will be used in it’s mashed or pureed form—like in soups or lasagne—try this:
- Preheat oven to 375° F
- Cut the squash in half.
- Remove seeds and pulp.
- Lightly coat cut side with oil or cooking spray.
- Lay squash on baking pan cut side down.
- Bake for about 50-60 minutes, or until a fork slides through the skin and into the flesh very easily and the skin is browned and blistered.
- Remove from the oven and let sit a couple of minutes until the skin starts to wrinkle.
- With the prong of a fork, pierce the skin at a blistering/wrinkled spot and carefully lift the skin away from the flesh. The skin should peel off in good size pieces. You probably guessed it, the squash is still hot at this point, so be careful.
- Continue removing all of the skin.
- Discard skin and use the flesh in your recipe.
There you go. Cooked, peeled squash with not a bit wasted.
Co-Author of Garden Candy Basics