It’s our favorite fall vegetable, but not necessarily our favorite to prep. The hard skin can make butternut squash a beast to tackle. But not if you have the right tools!
Heather Smith and Candace Heward share a step-by-step guide for prepping your squash at home.
Find more kitchen tips at www.gygi.com.
I Just do it the old fashioned way and cut it up, remove the seeds and add water to the pan and the squash ( don’t peel it, the peel comes of easy after its roasted) cook for about a half hpur at 350.. very tender