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Very hard-shelled squash is much easier to peel after cooking.
If peeled chunks of squash are required, cut the squash into pieces, then peel them with a sturdy, sharp paring knife
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After the squash is cool enough to handle, begin peeling by cutting
the skin off with a sharp knife. Continue to peel around the entire
squash until all the skin is removed.
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Once the squash is peeled, cut in half and scrape out all the seeds
and stringy fibers from the center of the squash.
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The squash can then be cut into the desired size pieces and cooked
until done.
The squash can also be cut in half, seeds removed and cut into
smaller pieces, before peeling the skin off. Experimenting with
both methods will determine which one is preferred.
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