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Butternut Squash

bloviatrix

By bloviatrix
in Cooking

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MelissaH

MelissaH

Posted
Posted
Will it work with apples too???

Never tried it. I have an apple peeler, which works fine on apples but not so well on squash. And for small quantities of apples, a vegetable peeler is great.

MelissaH

MelissaH

Oswego, NY

Chemist, writer, hired gun

Say this five times fast: "A big blue bucket of blue blueberries."

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lperry

lperry

Posted
Posted

^ I also have an apple peeler, but it isn't a POWER apple peeler. I'm thinking something like this could bring a whole new dimension to apple butter making.

Pyewacket

Pyewacket

Posted
Posted

You know, the best peeler I've ever owned is a Messermeister peeler that I bought at Williams-Sonoma for $5.95. This baby makes short work of butternut squash rinds-no protective gear or electricity needed.

All this and I don't even have to go to the garage to peel them.

andiesenji

andiesenji

Posted
Posted (edited)
^ I also have an apple peeler, but it isn't a POWER apple peeler.  I'm thinking something like this could bring a whole new dimension to apple butter making.

I have a couple of the old-fashioned apple-peelers and I also have a Rotato Express (2nd generation Rotato) electric peeler (and potato-stringer) which works nicely on evenly-shaped apples. However, unlike my old hand-cranked gadgets, it doesn't core them while peeling.

Rotato Express

However, I have to state that I don't peel or core apples for applesauce/apple butter. I simply quarter them and cook the chunks until soft, then put the pulp through a food mill.

Edited by andiesenji (log)

"There are, it has been said, two types of people in the world. There are those who say: this glass is half full. And then there are those who say: this glass is half empty. The world belongs, however, to those who can look at the glass and say: What's up with this glass? Excuse me? Excuse me? This is my glass? I don't think so. My glass was full! And it was a bigger glass!" Terry Pratchett

 

  • 1 year later...
MarkinHouston

MarkinHouston

Posted
Posted

If you are going to puree it for soup or ravioli filling, just bake it hole at 400º for about an hour. You can then slice it, scoop out the seeds, and then scoop out the soft innards. No knife dangers involved.

  • 6 years later...
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