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Old 11-05-2006, 08:36 AM   #11
Sous Chef
Join Date: Mar 2006
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I just use a potato peeler - found this much easier than using a knife. When I'm not looking for chunks, I just half and bake in skin and then scoop. Thinking on the answer to your question, it made me think maybe roasting in the skins and chunking up in the skin (like some do mangoes and avocados??), but that wouldn't work for this because I like the color chunks get when roasted. So, back to the peeler...

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Old 11-05-2006, 08:55 AM   #12
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Okay, peeler... but I have trouble just opening the rind or shell or whatever you call it! How do you do that? a Hammer??

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Old 11-05-2006, 11:04 AM   #13
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Use a very sharp knife and be careful to split it!!! Than is the only way I can do it and I also use a potato peeler . Once I can split the butternut, I find it easier to cut. One time I just scooped out the seeds and fiber, cut into big chunks and just microwaved until tender in a big glass bowl with a touch of water added. That made it easy to take the outer skin/shell off. Then I just mashed to use in the recipe I posted before; no difference could be found in taste at all.

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