It’s fall, so you know what that means…
No, I’m not talking about festive Starbucks cups and new fall TV shows. It means that hundreds of butternut squash recipes are flooding Pinterest. You’re probably getting seduced by them as we speak. And then you remember that getting a butternut squash from whole into bite-sized pieces is THE WORST.
Until you know how to do it well. So that’s where I come in. I’ve found and refined a way to dismember butternut squash that doesn’t take long, doesn’t kill your hands, and will get you perfect little cubes every time. Sure, you can sometimes buy it pre-cut (and there’s nothing wrong with that), but you can’t always find it that way plus it gets kind of slimy fairly fast. Better to have a good back-up.
So let’s dive in, shall we? There are two main pieces of equipment that you need, and one of them is an actual decent Y-peeler. I’m in love with my OXO peeler, got it a few years back and now no longer accidentally take off layers of skin when I’m peeling veggies. It gives you so much more leverage and stability than a regular vertical-bladed peeler.
Begin peeling long, deep strips out of the squash. You’ll need to overlap your stripes, because it will likely take two tries to get it deep enough. Butternut squash peel is not messing around.READ THE POST
I’ve been buying natural peanut butter for years, because it’s generally healthier, to avoid trans fats, and overall just tastes good. But I’ve always been frustrated by the whole “stir in the oil” aspect of it, because I am apparently not capable of doing that. I start trying to stir it, splash oil everywhere, get the entire knife messy, and finally give up and put it in the fridge—where the next time I pull it out, there’s a congealed oil slick on top. So I eat half a jar of really oily peanut butter and half a jar of dry-as-a-bone peanut butter.
Suffice to say, I’m not a fan of the oil slick component. But I’d never really considered making my own, because that sounded like too much work. Plus, my grandma makes her own and just puts peanuts in the grinder attachment on her mixer, but that just ends up being dry peanut crumblies.
But behold—amazing creamy homemade peanut butter!
Enter Pinterest. Someone had pinned instructions for making your own homemade peanut butter with just the peanuts and a food processor, no additives. They said that if you just kept the food processor running past the crumbly stage and past the “dry ball of peanut goop” stage, magically the oils break down and it becomes creamy and delicious all on its own. No added salt, sugar, oil, etc. I was skeptical, but decided to give it a try. And, miracle of miracles, it works! So now I’m hooked.
I bought roasted & salted peanuts. Considered using honey roasted, but wasn’t sure of the additional sugar. You can use any type you like, or use mixed nuts, another type of nut, whatever floats your boat.