Cook's Illustrated

The Easiest Winter Squash

A few years ago, this magazine ran a tip on how to break down a large, dense winter squash such as Hubbard: Place it in a zipper-lock bag and drop it onto asphalt from chest height, smashing it to pieces. It sounds severe, but taking a knife to a giant rock-hard squash (even a modest-size butternut can be a struggle) isn’t for the faint of heart, never mind that peeling its tough skin is a real chore.

Allow me to suggest an alternative: crenellated, creamy yellow delicata

You’re reading a preview, subscribe to read more.

More from Cook's Illustrated

Cook's Illustrated3 min read
The Beauty of Braised Bok Choy
So many greens are all leaf and no stem, but bok choy levels the ratio. At least 50 percent of each oblong head features thick, bright white ribs (“bok choy” is Cantonese for “white vegetable”) that stretch skyward and unfurl into a collar of jade-gr
Cook's Illustrated7 min read
Ingredient Notes
For all its extraordinary umami, dashi (page 6) requires only water and two ingredients: kombu, or dried kelp, and katsuobushi, also known as bonito flakes. Here are a few tips for purchasing and storing these products so you can make this type of h
Cook's Illustrated5 min read
The Accessible Luxury of Tinned Fish
Some foods are practical and pantryfriendly, and some make you feel like you’re treating yourself to a refined delicacy, but it’s the rare food that can do both. Enter tinned fish. Invented in the early 1800s as a protein source for Napoleon’s armies

Related