Last week I made butternut squash soup using the recipe Emeril’s “Farm to Fork” cookbook. The hardest part, in my opinion, was peeling the butternut squash. The squash is big, the skin is a bit tough, and it makes for an awkward time at the cutting board if you don’t know what you’re doing.
If you cut the squash properly first, though, the job becomes much easier. Once in it’s manageable pieces, you can peel it using a sturdy vegetable peeler or a kitchen knife.
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