In this week's box:
- 2 bok choy (3-1/2 lbs.)
- 3 oranges (1-3/4 lbs.)
- 1 butternut squash (2-3/4 lbs.)
- 1 bunch kale (3/4 lb.)
- 1 bag washed spinach (1/2 lb.)
- 3 fresh onions
- 1 bunch carrots (1-1/4 lbs.)
I love butternut squash not just for its excellent flavor (among other things, it makes the best "pumpkin" pie) but because it's fast and easy to prep compared with some of the bumpier winter squashes. Here's how I do it:
Using a sharp chef's knife, cut of the top and bottom of the squash, then slice it in half lengthwise.
Using a sturdy, sharp-edged spoon, scrape out the seeds.
Using an Oxo
or similar heavy-duty vegetable peeler, pare off the skin until you reach the orange flesh. (I don't like these peelers for carrots or turnips, since they take off too much meat, but they're great for squash and other thick-skinned vegetables.)
Slice or dice as appropriate for your recipe. If you don't need the whole squash, wrap large chunks tightly in plastic wrap and they'll keep for weeks in the refrigerator.