Peeling and Cutting Butternut Squash

Someone once remarked that the best way to peel a butternut squash is to use a lathe.

The CC fully concurs.

However since most of us don't have a spare lathe sitting around — those of you that do can leave now! — here's how to cut it open in ten easy steps without cutting anything else open.

1. Slice off the top and bottom so that it can sit flat on a surface.
2. Put it on its side. Roll it around to see where it is most stable and using the chef's knife, make a length-wise incision. Press down. Let gravity do the work.
3. You will NOT be able to cut it into a half (most likely, sometimes it works.)
4. In that case, stand it up vertically. (This is where cutting the top and bottom works.) Now slice down vertically using the above incision as a guide. Again, let gravity do the work.
5. Congratulations. You have two halves. Start scooping out the stringly innards and the seeds.
6. Lay down the two flat halves face-down on a surface, and cut downwards with the knife letting gravity do the work.
7. This is the tricky part. You will have four quarters. They tend to be relatively stable when the triangular sections are facing upwards. Cut gently into eighths using the ridge as a guide again letting gravity do the work.
8. With a sharp vegetable peeler, cut the outer skin away from each of the eighths. This is straightforward since each one can be easily grasped. It's a lot of boring work but as they say, "Better boring than ER."
9. Wash, slice and dice.
10. Be thankful you don't run a restaurant.

Pasta with Butternut Squash, Sage and Pine Nuts

This utterly simple dish is dazzling array of textures and of tastes, and yet is so beguilingly easy that can easily be made at a moment's notice.

Interestingly, as my dinner companion pointed out the dish follows all the aesthetic and culinary rules of Japanese washoku inspite of the fact that the dish is Italian, of course. The rules of go shiki (five colors) and go mi (five tastes) and go ho (five ways = different methods) are effortlessly satisfied.

It's success is precisely that it's visually arresting (Toulouse-Lautrec might be jealous) and texturally and tastewise different with every bite.

Ingredients

1 large red onion
2-3 cloves garlic (chopped into thin segments)
4-5 dried red chillies
1 butternut squash (diced into large-ish cubes)
salt
black pepper
1/4 cup sage (chiffonaded)
1/2 cup pine nuts
olive oil

2 cups pasta
grated parmigiano-reggiano

Recipe

Toast the pine nuts in a skillet. Set aside.

In a pot, heat some olive oil at a medium-low heat. Fry the onion, garlic and red chillies. Do not hurry this process. When the onions are limp but not caramelized, they will rerelease the oil they have absorbed. Add the butternut squash and fry languidly. Add the salt, and liberal amounts of black pepper.

Add some water, and cover and let the squash soften. The mixture should be just slightly on the wet side.

Cook some pasta al dente in heavily-salted water.

When the pasta is done, add the sage to the squash mixture, and toss with the pasta.

Add the parmigiano-reggiano and the toasted pine nuts as toppings.

Butternut Squash Soup

The CC thought he had blogged about this, but lo and behold, he hadn't.

Perfect for a cold winter's day, and simple as all out.

Ingredients

3 leeks (sliced)
4 cloves garlic (sliced)

2 butternut squashes
1 potato (diced)

olive oil
sea salt
black pepper

Recipe

Slice the squash lengthwise into two, and scoop out the strands and seeds. Sprinkle salt and pepper all over it.

Turn upside down on a tray with a little amount of water, and roast in a 350°F oven until soft (about 20 mins.)

Scoop the pulp out after it cools.

Fry the leeks and the garlic for 10 mins on a low heat Add the potato and fry for 6-7 mins. Add the squash, and let it fry for a bit. Add the salt and pepper, and some broth (or water) and let it cook for at least 15-20 mins.

Dump the whole thing in a blender, and strain it through a sieve. Depending on the texture you prefer, you may have to thin the soup further.

Butternut Squash Soup