I decide there has to be an easier way to prep winter squash. I mentioned in my spaghetti squash recipe that Charles had cooked it whole. I got to thinking surely this concept would work to soften my butternut squash but without cooking the squash through. I simply washed the squash and pierced with a sharp paring knife about 20 times all around (5 piercings up the length turning a quarter turn and repeating). I baked at 350 degrees for 30 minutes ~ I then removed from oven and allowed to rest for about 2 hours before I peeled and cut the squash. I perhaps could have allowed less time to rest before peeling but I had errands to run so the 2 hours worked for me.
Cooking first made it cut like butter. I was able to easily cut the squash into sections and peel in a snap.
The squash was still firm enough to use in any recipe; about the same texture as a raw potato.
I diced most of it and used about 1/2 for some butternut squash soup. I haven’t made plans for the rest of it but I will definitely share the soup recipe in the next day or so!
Enjoy ~ Kimberly