Alright, let’s be real…
You usually don’t read past the 3rd line of my blogs before you skip down to the recipe.
You know what? That’s ok! You’re still a loyal reader, and you’re interested in the most important part – my food creations! So today, just for you, I’ve taken all of the tough work away from you – here you won’t find any two-finger sliding, rolling, or clicking arrows in order to get to what matters. You see, it’s not that I don’t want to ramble on about how amazing squash is, and how you can make so many things with it. (Case in point – my squash cake here!) But, seeing as this is my second blog of the day, I’ll just get right down to business.
I should edit this post to mention that, thank you! I did peel the squash with a very sharp knife before cubing it up.
Another way to do it would be to roast the squash first – wrap in foil and roast it, whole, at 375 degrees for about 45 minutes. Remove, let cool and the peel will be much easier to remove. Though this method is longer, it will add a more complex flavour to the squash – the peel has a certain sweetness that you wouldn't have otherwise!
Don't you have to remove the squash skin at some point? Sorry not really acorn squash savvy 🙂