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Pumpkin and Squash: Prep
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Squash and pumpkins call for a bit of work. First there’s making the initial breach in the tough skin (a heavy, very sharp knife is essential). Then there’s the peeling, deseeding and chopping. It’s worth it, though, for the sweet, velvety flesh within. There are two methods to try:
FOR THIN-SKINNED VARIETIES, such as butternut, peel the whole thing using a veg peeler. With butternut, you may find it easier to first cut it crossways into two sections, dividing the bulbous bottom half from the neck. Rest the squash on its flat bottom and cut in half lengthways. Scoop out the seeds with a spoon. To cut each piece of squash into smaller pieces, rest it on its flat side to prevent it rolling around. Chunks or wedges about 2.5cm wide work well for roasting.