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Butternut squash, sweet pumpkins, acorn squash, and all those other tasty but rock-hard winter squashes are coming into season. They can be tricky to cut, but we've got you covered. Here are two video CHOW Tips for getting winter squash cracked open safely.
That is the only way to do it and one of the reasons that I have a 10" Forschner chefs knife.
I use a wooden mallet but my technique is the very same.
I got SO fed up with the whole dealing with big knives and unbalanced shapes thing.
so I decided to just bake the whole thing at 375 for about 20 minutes til it begins to soften and then cut it. Works like a charm each and every time. And I think it adds a bit more flavor.
It hasn't failed me yet.
And it is so much easier to deal with.
Stick the point of a paring knife into an acorn squash (so it won't blow up) and microwave it for 3 minutes, meanwhile heating the oven to 400*. The squash can now be cut in half very easily and without the use of a chainsaw. Remove seeds and pulp, put butter/salt and pepper or butter/nutmeg and brown sugar in each half and bake until tender, about another 30-40 minutes.
...because we all own a cleaver and meat mallet. Right.
I love to cut pie pumpkins into chunks, toss them with oil and seasonings, and roast them. But cutting them up--removing the peel--is a downright hateful task. I love the idea posted by "cocoabrioche" --microwaving a squash for 45 seconds prior to peeling it-- but do you think that slightly microwaved pumpkin would still hold up to the roasting process without diminishing the taste/texture?
Butternut squash soup is the main reason I love the fall.
Aida...
Get another television show, Damn it!
You're missed...
I've discovered cutting the squash in half and baking it cut side down on a oiled cookie sheet (just like somervilleoldtimer says) and then scooping out the flesh. I've found that baking gives the squash a wonderful, more intense squash flavor than boiling ever did.
I found the best tip at
Taste of HOme: microwave a butternut squash for 45 seconds. Then the peeler works quite well. Haven't tried with other squash - this tip's a miracle and a keeper!
For butternut squash soup, I chop the whole thing in half and put it cut side down in an oiled roasting pan and roast it until it's soft. Then I let it cool, scrape it out of the skin, pop it into my soup pot with everything else, and voila; squash soup without having to chop the damned thing into pieces along with my fingers.