# How to prepare a squash (butternut, red kuri)

## The essentials

Butternut gets peeled, red kuri does not: its skin is eaten once cooked. Both get cut in half, emptied with a spoon, and go in the oven as wedges or into a soup as dice. A squash is hard: you steady it before cutting.

## Choosing it

Heavy, with no soft spots, with a dry stem.

## Preparing it

Cut a slice off the base to get a flat side and stand the squash on it, it will not roll. Cut in half with a big knife, without forcing in one go. Remove the seeds and strings with a spoon. For butternut, peel with a peeler or a knife; for red kuri, keep the skin.

## Cutting it for the dish

- In wedges or big dice, for the oven, thirty to forty minutes.
- In dice, for a soup or a mash.
- The seeds washed and dried roast in the oven with salt.

## How long it takes

Five minutes for a butternut.

## Storing it

Whole, out of the fridge, cool and dark, one to three months. Cut, the cut side under film, in the fridge, a week.

## Make it tonight

The page "Blended soup": red kuri squash, onion, a little cream.

## Safety

A squash is hard and round, the knife can slip. A flat side against the board, the holding hand far from the blade, and you cut in several goes rather than forcing.

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Source : disheazy, https://disheazy.com/bases/how-to-prepare-a-squash