New U

This is off of my Hungry Girl e-mail but thought it may be of some help to you!

Dear BB, I totally agree -- butternut squash is a bit of a pain to work with! But since it's SO delicious and great in recipes, it's worth the extra effort. Here are some fantastic tips 'n tricks I've come up with over the years from working with every one's favorite winter squash...

1. Look for a long squash with a short round section. The round part is mostly hollow, with seeds and stuff that need to be removed. But the long part is all flesh, perfect for cubing, spearing, etc.

2. Start by hacking off the ends and then slicing the squash in half width wise. Then you'll have two easy-to-work-with pieces with flat ends.

3. Use a vegetable peeler to remove the skin. Drag it firmly down the length of the pieces in strips. Keep peeling until you get to the bright orangey-yellow part. EZ.

4. Once your squash halves are peeled, use a sharp knife to cut them in half lengthwise. If your squash is unusually firm and tough to slice, try nuking it in the microwave for about 45 seconds to soften it.

5. Carefully slice or scoop out the sections of the squash with the seeds and fibers attached, and throw them away. Then chop or slice the rest of the squash. Done!

Happy squashing!