Butternut squash is a type of winter squash that is popular for its sweet, nutty flavor and smooth, creamy texture when cooked. But before you can enjoy butternut squash in soups, stews, muffins and more, you first have to prepare it by peeling and cutting it. This leads to the question – do you need to peel butternut squash before cooking it? There are pros and cons to peeling butternut squash that are important to consider.
Should You Peel Butternut Squash?
Whether or not to peel butternut squash depends on your personal preference and how you plan to cook the squash. Here are some things to consider:
Pros of Peeling
– Peeling removes the tough outer rind which can give the squash an unpleasant texture in some cooked dishes. Peeling helps ensure a smooth, tender result.
– Peeling removes dirt, bacteria and pesticide residue that may be clinging to the rind. This is especially important if you are not planning to cook the squash first.
– The peel contains high amounts of fiber that can become unpleasantly tough when cooked. Peeling removes excess fiber for a smoother texture.
– Peeling produces a nicer presentation for dishes like soups, risottos and purées where the yellow flesh is visible.
Cons of Peeling
– Peeling results in loss of nutrients including vitamin A, vitamin C and fiber concentrated in the rind.
– Peeling is time consuming and creates more prep work.
– The peel helps hold the flesh together. Removing it can result in the squash falling apart more easily when cut or cooked.
– The rind provides protection from contamination. Peeling removes this barrier.
When is Peeling Recommended?
Peeling butternut squash is recommended in these instances:
– When roasting cubed butternut squash – Peeling helps the cubes caramelize and cook evenly.
– For butternut squash purées and soup – Peeling gives a silkier, smoother texture without fibrous bits.
– For thinly slicing or cutting into wedges – Peeling makes slicing easier and prevents tough rind in the final dish.
– When eating raw – The tough peel is unpleasant to bite into raw. Peel any squash that will be eaten raw.
– For delicate dishes like risotto or ravioli filling – The peel alters the texture of elegant dishes.
– When presentation matters – The orange flesh is much more attractive in dishes like gratins or layered casseroles.
– For those with sensitive digestion – The high fiber content in the rind may irritate some digestive systems. Peeling removes this factor.
When Peeling is Not Necessary
Peeling is optional or not recommended when:
– Roasting whole – The rind helps contain and steam the flesh. Leave whole squash unpeeled when roasting.
– For soups using whole squash – Simmering helps soften and separate the peel from the flesh. Scoop out cooked flesh.
– When adding to baked goods like breads, muffins and cakes – The peel softens when baked. No need to peel small amounts for baking.
– For savory stews and curries – Long cooking times soften the peel.
– When the peel is very thin and tender – Young, fresh squash may not need peeling if the skin is very thin.
– For maximum nutrition – Leaving the peel maintains fiber and nutrients.
– When short on time – Peeling adds lots of extra work. Skip when in a hurry.
– To add fiber – The rind has lots of filling fiber that can benefit diets.
How to Peel Butternut Squash
If you determine peeling is right for your recipe, here are some tips for peeling butternut squash:
1. Prep the Squash
Start by trimming off both ends of the squash. Then, using a sturdy vegetable peeler or paring knife, peel off the tough outer skin starting from the top and working your way down. The peel should come off in wide strips or sheets. Remove all of the bumpy greenish-brown skin until only the smooth, orange flesh remains.
2. Cut in Half Lengthwise
After peeling, carefully cut the squash lengthwise from stem to tip. This will allow you to easily scoop out the seeds in the next step. Be sure to use a large sturdy knife and go slowly to avoid slipping.
3. Scoop Out Seeds and Strings
Use a metal spoon to scoop out and discard the seeds and stringy pulp from the center cavity of each half. Scrape the inside of the squash wall to remove all of the pulpy strands.
4. Cut Into Pieces
Finally, place the peeled and seeded squash halves flat side down and cut into pieces using your desired shape and size. Common options are 1-inch cubes for roasting, 1-inch chunks for soups and stews or thin half-moons for gratin.
What About Peeling Baby Butternut Squash?
Baby butternut squash are smaller, younger squash that weigh 1 to 2 pounds. They have thinner, more tender peels than full-size squash but the question remains – should you peel them or not?
Here are some tips for prepping baby butternut:
– Wash well but you can often leave the peel on for roasting or sautéing. The tender peel will become edible when cooked through.
– For soups and purees, peel baby squash if you want an ultrasmooth consistency without any tough bits of rind.
– For stuffing baby squash, peel them first to remove the tough stem end and blossom end. Then stuff and roast.
– Peel if eating raw since the tender skin can still be unpleasantly tough uncooked.
– If the peel seems very thin and tender, try cooking first before peeling. Then taste and peel only if necessary.
So for baby squash, determine if the peel seems paper thin or leathery. Go by thickness when deciding whether or not to peel your tiny squashes.
Butternut Squash Peeling FAQ
Still have questions about peeling butternut squash? Here are some common questions and answers:
Can you cook butternut squash without peeling?
Yes, you can often cook butternut squash without peeling, especially if roasting chunks or baking whole squash. The peel helps contain the flesh and imparts nutrients. Simply wash well, halve, seed and chop into pieces with the peel on.
Is it necessary to peel butternut squash?
It is not always necessary to peel butternut squash. Peeling is recommended when you want a very smooth puree or soup, are slicing thinly for gratin or ravioli, or want tidy cubes for roasting. Otherwise, leaving the peel on is fine for most cooking applications.
What’s the easiest way to peel butternut squash?
The easiest peeling method is to first trim the ends, then use a Y-shaped vegetable peeler or sharp paring knife to cut the rind off in wide strips starting from the top and working down. Cut in half and scoop out seeds after peeling.
Can you eat butternut squash skin?
Yes, butternut squash skin is edible but the tough texture is not very pleasant to eat raw. However, when roasted or simmered in dishes like stews, curries and soups, the peel becomes tender and enjoyable to eat. Unless you want a very smooth puree, the peel can typically be left on for cooking.
Does peeling butternut squash remove nutrients?
Yes, removing the rind does result in some loss of nutrients like fiber, vitamin A, vitamin C and others concentrated in the peel. To retain all nutrition, leave the peel on when possible or try to consume the peeled bits in stocks or other recipes.
Best Methods for Peeling Butternut Squash
Peeling tough-skinned winter squash can be challenging. Here are some top equipment and technique recommendations:
Tools for Peeling
| Tool | Benefits |
|---|---|
| Sturdy vegetable peeler | Removes peel in wide strips with less work than a knife |
| Small sharp paring knife | Great control for trimming off remaining peel bits |
| Kitchen towel | Holds squash steady while peeling |
| Cut-resistant gloves | Protect hands while peeling and cutting |
Techniques
– Microwave whole squash for 2 minutes to soften peel slightly before peeling – use caution handling hot squash
– Use a sharp Y-peeler and go from top to bottom in strips – avoid peeling in a circle around squash
– For stubborn spots, use the tip of a paring knife to lift the edge and peel underneath
– Try peeling with squash sitting upright on a cutting board and rotate as you work
– Use a towel to improve grip and put squash on a towel while peeling to keep steady
– Rinse peeled squash well since removing peel can expose dirt or bacteria
– Work carefully to avoid cutting fingers – use cut-resistant gloves for safety
Storing Peeled Butternut Squash
Butternut squash that has been peeled needs proper storage since the protective rind was removed. Here are tips for storing peeled butternut squash:
– Place in an airtight container or zip-top bag
– Add a damp paper towel to help retain moisture
– Refrigerate for 3-5 days maximum
– The peeled surface may oxidize and discolor but this does not affect safety
– Avoid keeping cut or peeled squash at room temperature – refrigerate promptly
– Cook peeled squash as soon as possible for best flavor, texture and nutrients
– Do not submerge peeled squash in water – this speeds spoiling
– Discard pieces if they become very soft, slimy or moldy
How to Tell if Butternut Squash Has Gone Bad
It can be tricky to know when peeled and cut butternut squash has spoiled since the protective rind was removed. Here are some signs to watch for:
– Dry, shriveled appearance – this indicates dehydration and loss of freshness
– Very soft, mushy texture – spoiled squash will lack firmness when pressed
– Mold growth – fuzziness or colorful spots indicate mold is present
– Off odors – spoiled butternut squash may smell sour, fermented or rotten
– Discoloration – peeled squash can turn from orange to tan, but also watch for black, blue or green colors
– Excess moisture in packaging – this enables bacterial growth
– Slime on the surface – a sticky or tacky feeling indicates spoilage
Conclusion
Whether or not to peel butternut squash depends on the recipe, cook time, personal preference for texture and how much work you are willing to put in. For roasted cubes, purees and raw preparations, peeling is highly recommended. However for simmered dishes, baking and when short on time, leaving the nutritious peel intact is perfectly fine. If peeling, use the right tools and technique to remove the rind efficiently in wide strips. Store peeled squash properly in the refrigerator and check for signs of spoilage before cooking. With the right handling, peeled butternut squash can be an enjoyable addition to many fall and winter recipes.