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Shaped like a bowling pin—long, cylindrical, and bulbous at the _base_—this winter vegetable is a cold-weather staple. Its bright orange flesh has a slightly sweet nuttiness that's similar to a sweet potato, and a texture that is even silkier. But to reach it, you must first remove the squash's thick, shiny skin.
Step One: For stability, use a sharp kitchen knife to cut one inch from the top and bottom of the squash, and discard.
Step Two: Using a serrated peeler, peel away the thick skin until you reach the deeper orange flesh of the squash.
Step Three: With a spoon or melon baller, scoop away the seeds and membranes; discard. Then cut according to your recipe directions.
(www.CookingLight.com )
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