There’s butternut, acorn, kabocha, delicata, spaghetti, sugar pumpkin, and the list goes on. They all have two things in common and can be used interchangeably (except for spaghetti squash). The skin is sturdy, making them great vessels for stuffing. Also, the flesh is creamy and sweet, ideal for warm spices like cinnamon and chili peppers, and for bold sauces like tahini and yogurt, and chimichurri. It’s worth mentioning that winter squash doesn’t keep forever despite looking sturdy and robust. Eventually they’ll soften, dehydrate, and rot. What’s problematic are the soft, spongy spots. Avoid them or cut them out if you can. Then there’s the matter of peeling and cutting them: All you need is a sharp knife, a steady cutting board, a good vegetable peeler, and a little confidence (provided to you by this tutorial). Now that you know how to peel and cut a butternut squash without losing a finger, shall we?
