Not exact matches
Start by cutting the
skin off the
squash, then chop it into bite sized cubes.
Then slice your
squash into thick rounds, cut
off the
skin and then cut into cubes.
While the rice cooks chop the
squash into bite - sized squares, cutting
off the
skin as you go.
Oh and cut
off the
skin of the
squash.
Butternut
skin slips
off so easily and I have recently discovered that acorn, buttercup and most winter
squash skins are edible!
Allow to cool until you can handle the
squash, and then peel
off the
skin (it should come right
off).
i cut the
squash in 4, removed the seeds and steamed it for 15 minutes, i then scraped the flesh
off the
skin and then boiled it in half water half chicken broth with the 2 sliced pears for 10 more minutes.
Roasting the
squash makes the
skin very easy to simply pull
off, but it's only practical when you need roasted
squash (which you don't in this recipe).
Delicata
squash skins are edible, so no need to peel
off the
skin.
It tastes almost as good but the
squash is a little harder to peal the
skin off.
I find that the easiest way to do this, is to slice the
squash crossways into one inch slice, then cut the «
skin»
off the edges, and cut into chunks.
Use a vegetable peeler (a mandoline would make this even easier) to peel
off the outside
skin, and chop
off the ends of your
squash.
If a biting bug lands on your arm, he says, it's best to flick it
off with a finger, as
squashing it on the
skin could cause it to bite, resulting in
skin irritation or injury.
There is no need to peel the
skin off the
squash, as it's thin and edible.
I find that the easiest way to do this, is to slice the
squash crossways into one inch slice, then cut the «
skin»
off the edges, and cut into chunks.