It’s a great way to cook squash and it cooks really fast.If you’re going to puree or mash the squash, it’s best to use the boiling method because it is the least delicious.If you have ever boiled potatoes or other vegetables, you probably have a good idea of what to do, so gather your utensils and start!
Step 1: The squash should be washed under cool or warm water.
Under the kitchen faucet, rinse your squash.Rub it with your hands or use a vegetable brush.You will be peeling the squash, but you should wash it to remove any dirt or gunk on the skin that could get on your hands and get transferred to the pieces of squash flesh that you are preparing.
Step 2: Use a chef’s knife to cut your squash.
Hold the squash on the cutting board and lay it on its side.The stem ends should be cut off.The base of the squash is flatter than the narrower end.There is no need to cut off a lot from the ends.It’s about 4 in (0.64 cm).
Step 3: Use a vegetable peeler to remove the peel from the squash.
The squash should be held on its side with one hand.If you want to peel off the hard skin around the squash, grab a vegetable peeler in your other hand.You have to peel off all the white-ish peel to get the orange flesh.If you want to get all the skin off, you might have to do it more than once.A sharp paring knife is an alternative to a vegetable peeler.Don’t cut towards your fingers or other body parts.
Step 4: You can expose the seeds by slicing the neck of the squash.
If you want to cut across the squash where the skinny top meets the fat base, use your chef’s knife.If you still don’t see the seeds, cut off a bit more from the top of the base.If you want to expose the seeds, cut the squash in half and stand it up on its bottom end.Whatever works best for you is fine.
Step 5: Use a spoon to remove the seeds from the halves.
A soup spoon or other metal spoon can be used.When you get to the smooth flesh, remove the seeds and stringy bits.If you want to snack on the seeds, rinse them off and roast them.
Step 6: The squash can be sliced into 2 in cubes.
Cut the neck and base into strips of 2 in (5 cm) wide.Cut the strips into cubes.You do not have to make the cubes perfect.Try to make the pieces the same size.
Step 7: Bring the pot to a boil by filling it halfway with water.
Pick a pot that can easily hold all the squash.Put the water in the pot that is half full on a burner and wait for it to boil.This can be accomplished with a soup pot or a Dutch oven.Anything that can hold enough boiling water will work.
Step 8: The squash should be put in the water.
Put your squash in the pot of boiling water.When the water is simmering, reduce the temperature to medium.Don’t splash boiling water on yourself.Stand back from the stove and slide the pieces into the water with a spoon.
Step 9: The squash should be boiled for 10 minutes.
After 10 minutes, check the squash by poking a piece or two with a fork.When the fork slides easily into the squash, turn off the burner and keep checking the tenderness.Don’t worry about over cooking squash.It is better to cook it until all the pieces are tender than to boil it too soon and end up with undercooked pieces.
Step 10: The squash can be strained through a strainer.
Carefully remove the contents of the pot from the kitchen sink.After shaking the squash a couple of times, let it sit and drain for 5 minutes to get rid of the excess water.Squash absorbs a lot of water.It gets rid of excess and prevents it from getting too watery.
Step 11: The squash should be prepared with other ingredients.
A simple mashed butternut squash side dish can be made using butter, salt, and pepper and a fork.To make a soup, combine the squash with chicken or vegetable soup and aromatics like garlic, onions, olive oil, and herbs.You can puree boiled squash with a food processor or hand mixer.You can eat boiled squash on its own, but it will taste bland.If you want to eat it plain, try tossing squash with olive oil, salt, and pepper.