Question about butternut squash .... storing, cutting. (414 views)
applecrisp1
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Post by applecrisp1 on Nov 13, 2016 20:05:23 GMT -5
I was wondering how you store your butternut squash and about how long you can keep them? Also, any tips on cutting them (I've read and/or tried ..... piercing a bit and microwaving a bit to soften, use a good ol' peeler than cut up, just get a good sharp knife and perhaps a cut a bit off to stabilize and then carefully cut and ...). I've bought pre-cut butternut squash before and not always a fan of the flavor.
I am probably going to use one in the next few days but curious in general. I might make an Orzo with Butternut Squash, Spinach & Blue Cheese. But might try a recipe I saw a smittenkitchen that combo of ingredients seemed "interesting" : ), warm butternut squash and chickpea salad.
My local farmers market closing next week or so for the season and apples and maybe some squash on the list. Insert mega sad face here.
Thanks.
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charley
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Post by charley on Nov 13, 2016 20:35:19 GMT -5
I use a vegetable peeler and slicing knife. Slice off each end, then peel. Cut the bulbous section from the straight, then cut the bulbous section in half and scoop out the seeds.
When the squash is large and more than what I need for a meal I store the rest in the fridge for up to a week.
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cafelatte
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Post by cafelatte on Nov 14, 2016 8:48:36 GMT -5
I recently read that some squash does not need to be peeled, even some butternut squash. I have not tried not peeling it yet, but what a time saver that would be! I think the article was from Epicurious.
However, for peeling, I use a vegetable peeler like charley mentioned. Depending on the size of the squash and how I plan to use it, I cut it in smaller sections, across the width so it stands and I peel down. Sometimes I'll even use a knife, depending it it's less curvy. If I don't use it all, I just put it in a ziplock bag in the fridge. I usually have plans to use it in a few days so I haven't kept it in there too long. I've never frozen it, but would probably work as well.
I hate cutting it, but I hate the store cut stuff even more.
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Post by erin elizabeth on Nov 14, 2016 9:04:25 GMT -5
If totally unbelmished, you can keep a whole squash for a long time. Coolish, darkish place--pantry, cupboard. They are keepers, but I have not really pushed the limits. I usually eat them after a couple of weeks, maybe two months tops. I have a friend who cooks and freezes squash all the time. I know she bakes it, but I don't know if she freezes it as cubes or purees it.
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applecrisp1
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Post by applecrisp1 on Nov 14, 2016 10:53:31 GMT -5
Thanks everyone for the tips!
charley -- I pretty much do what you mentioned. I might get that knife sharpened -- to see if that helps. But it is better IMO than cutting a pineapple. : )
caffelatte -- I'm with you, I usually don't care for the precut squash (I have liked it when I've bought it at WF -- when they sell ones that they have cut in 1/2, I think better than the cubed that many stores sell).
erinelizabeth -- The women at the farmers market said said the same thing, store it someplace cool. I don't have a cool area in my apartment -- well if I make the squash tonight then a none issue.
Tonight I might try Roasted Butternut Squash with Onions Spinach and Craisins recipe that I had saved awhile back Thanks again!
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Post by Deleted on Nov 14, 2016 12:17:47 GMT -5
I've seen recipes for a whole butternut squash cooked in a slow cooker, but I have not tried it. The squash is cleaned and placed in the slow cooker, turn it on cook to desired doneness, and that's it. Has anyone given that a try?
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traildoggie
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Post by traildoggie on Nov 14, 2016 12:55:31 GMT -5
we grow a lot of butternut squash. we wash them in dilute bleach solution and store in the unheated garage after we harvest them in October. they will usually last thru January. if one gets a soft spot, it trim it down to where it's hard and use it soon. garage temps in the 40's most of the time. no real risk of freezing. when I take one inside to use, I cut the straight section crosswise for as much squash as I need. the unused part, I put plastic wrap over the top secured with a rubber band, then to the refrigerator. I will cut off slices of it to use as needed. I peel the part I want to use with a vegie peeler or a knife, then slice or dice. I don't cut up until the day I will use.
the rounded bottom is harder to peel. I cut it in half, scoop out, and then slice semi circles. these are easier to peel for me. all the handling and surface area makes it more prone to get moldy so I don't do this until I'm cooking it soon, within a day or two.
I've bought the pre cut stuff once or twice and was negatively impressed. bad taste, did not seem fresh though dating was good.
ETA I cook the big winter squash ... Hubbard squash ...the 40 pounders with heavy peel... by slicing into big chunks and roasting tented with aluminum foil. I scrape the meat off the peel and freeze in ziplock containers. 1-2 cup size. I use that instead of pumpkin and in soups. ( I prefer butternut roasted in chunks so use it fresh) the Hubbards will keep much longer but are usually very large and cumbersome. groceries sell them in chunks wrapped in plastic wrap, if they sell them at all. |
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cafelatte
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Post by cafelatte on Nov 14, 2016 14:28:45 GMT -5
Thanks everyone for the tips! charley -- I pretty much do what you mentioned. I might get that knife sharpened -- to see if that helps. But it is better IMO than cutting a pineapple. : ) You obviously don't have a pineapple corer. One of the BEST gadgets I have bought.  |
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applecrisp1
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Post by applecrisp1 on Nov 14, 2016 15:23:04 GMT -5
Thanks everyone for the tips! charley -- I pretty much do what you mentioned. I might get that knife sharpened -- to see if that helps. But it is better IMO than cutting a pineapple. : ) You obviously don't have a pineapple corer. One of the BEST gadgets I have bought. You got that right -- I've only bought one pineapple, and that was enough. Just not worth the work for me, and just too much pineapple if I'm getting it just for me. But good to know that you like that gadget -- some gadgets really make some kitchen tasks so much easier. |
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Post by erin elizabeth on Nov 14, 2016 16:00:23 GMT -5
applecrisp, you don't have a cupboard that's away from the stove? That's all I meant. You could always store the squash under the bed or the couch or in a closet!  |
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Varaile
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Post by Varaile on Nov 14, 2016 17:08:43 GMT -5
I've stored my butnut's in the basement through Feb/Mar (I live in northern MN), longest one ever went I think was April? But that was an anomaly. Right now I have something like 25 downstairs - cool and dark is best. If it starts to look funky on the outside (wrinkly, soft spots, etc) I'd use it.
You can also peel, chop and freeze: I cube in the size I like for cooking, freeze in a single layer on a jelly roll pan, then toss in ziplock bags or if I'm really ambitious, pull out the foodsaver. I generally don't thaw before using - recipe dependent.
Like others, I chop of the "skinny end", peel the skin with a vegetable peeler, cut into circles, then cut into strips, cut into cubes. Then I go after the "round end", and do the same as best as possible after scraping out the guts.
I HAVE cooked a butnut whole in the slow cooker - I didn't care for the taste. I prefer to take the time to cube and cook in a more traditional manner.
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applecrisp1
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Post by applecrisp1 on Nov 14, 2016 17:54:46 GMT -5
erin --
I just think I have a warm apartment overall and on the small side, so no real cool spot. But if I did, your suggestion would be the way to go --- stash in a back room or something. I have the same issue with stashing onions or potatoes. I usually just end up putting things in the fridge which I know is a no-no to many. I buy one or two onions at a time, buy the mega qty of a few yukon golds.
I don't have a cupboard far away from the stove, from the dishwasher or ..... It sounds so much better when I say it arranged for efficiency rather than just a small apartment. And as you can imagine, I don't shop at Costco. Ha.
I do want to add some meals to the freezer, and some kind of butternut squash soup is on that list.
Varaile --
Thanks for the idea, I'm going to try cubing and freezing some of the squash.
Thx again everyone..
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Post by karenw on Nov 14, 2016 19:24:12 GMT -5
As long as we are talking butternut squash, I will share what I had for dinner tonight as it was really tasty. I prepare my squash like Charley. Cut off ends, peel with a veggie peeler, cut in half where squash becomes bulblous, then cut in half the other direction to take out seeds. For this recipe, I found a really long skinny squash that was about 4 # and since I need ~1# squash for something else I am making, I just spiralized the long neck of the squash and saved the bulb for my other recipe. I usually store my squash in the pantry or in winter in the garage. It lasts quite a while that way. www.skinnytaste.com/noodle-less-butternut-sausage-lasagna/Karen |
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Post by beth on Nov 19, 2016 18:59:36 GMT -5
Traildoggie, I wonder if your Hubbards are anything like the one we bought here a couple of years ago. DH said they would buy a section of them in the grocery store and we used to work with a lady who always bought a Blue Hubbard from a certain produce stand to make her holiday pies. I'd heard so much about them but never had one when we saw them whole at the grocery stores here. We had to buy one -- and they were slightly huge! I thought we were going to have to borrow a chain saw to cut through that thing and was grateful no one needed stitches before we were done. We have good knoves, but that thing was tough. We considered taking it bake to see if the butcher would buzz it with their blade saw. I recently used some of it to bake dog treats -- there was a lot of it. I prefer butternut squash and Cinderella pumpkins though. Also had a white porcelain doll that we used in some recent soup and the flavor was light and sweet.
CafeLatte, we cooked a delicatta squash recently. We had baked them cut in half before but decided to try a different recipe that called for slicing them unpeeled. I'm not sure if I just needed to bake a little longer -- you could eat it, but it wasn't pleasant. I think I'm going to stick to roasting with the peel and scooping or peeling them.
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