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In American cuisine it not often peeled.

It is split open length-wise, dressed with butter or oil, or even dry roasted, with or without seasoning which is often sweet such as sugar, maple syrup, honey. along with dry spices such as cinnamon, clove, nutmeg.

When it is done roasting, the flesh is easily removed from the skin, if the squash is to be cubed, mashed or whipped.

If not, it is then eaten much the same manner as a large baked potato is eaten "right out of" the skin.

If you did wish to peel prior to cooking, I would use a strong, all metal hand peeler,or a small veg knife or contour capable mandolin slicer.

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13y ago

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