Do you have any tips on peeling squash?

Winter squashes yield a variety of satisfying dishes throughout the fall and winter months. All have a tough outer skin. You can remove it either by peeling the vegetable raw or by first roasting, then peeling.

If your recipe calls for pieces of specific sizes or shapes, you'll need to peel the squash raw. In this case, it's best to skip the vegetable peeler and use a large, heavy, very sharp chef's knife.

Cut off both ends of the squash to create flat surfaces . If it is a bulbous variety (such as butternut squash), separate the rounded part from the narrow section and peel the two pieces separately; they will both be easier to handle. Next, stand a piece of squash on the cutting board, and hold it firmly at the top. Place your knife along the side of the squash and cut downward, away from your hand, leaving as much squash flesh intact as possible. Then invert the squash and remove any remaining skin at the other end.

Squash that will be pureed or mashed can first be roasted to make removing the skin virtually effortless. Slice the squash lengthwise and scoop out the seeds. Then roast the halves in a 350-degree oven, cut sides up, on an uncovered, greased baking sheet, until they are tender . Baking times vary greatly -- it may take anywhere from 30 to 90 minutes, depending on the variety and size of the squash. When the squash has cooled , scoop the flesh out of the skin, and proceed with your recipe.

What is the difference between heavy and whipping creams?

The distinction between heavy cream and whipping cream is the amount of fat in each. Whipping cream contains 30 percent to 36 percent fat, while heavy cream, sometimes called heavy whipping cream, has 36 percent to 40 percent fat.

Heavy cream is good for making desserts. Whipping cream, which is lighter, is commonly incorporated into sauces and soups and used as a garnish for desserts. It's best to use whipping cream when you want a soft dollop .

When whipped, heavy cream mounds into stiff peaks better than whipping cream does. For the best results when whipping either type of cream, chill the bowl and beaters for 10 minutes in the freezer. Be sure the cream is cold, too. If you're using a food processor, use the steel blade for just a few seconds. Stop beating when the cream stiffens; overbeating can cause butter to form. If you're concerned about fat content , use evaporated milk in place of heavy cream, but only in recipes where it's stirred in. It's impossible to whip evaporated milk.

How can I dry citrus fruit?

Citrus can be dried in an oven. Start with good quality, ripe oranges, clementines or tangerines. Slice the fruit, including the peel, into rounds about a quarter-inch thick. Line baking sheets with a Silpat baking mat or parchment paper, and arrange fruit slices in a single layer. Bake in an oven preheated to 200 degrees , turning slices over every half hour, until they feel leathery and no moist spots remain, about 3 hours. Transfer slices in a single layer to a paper-towel-lined baking sheet; let stand at room temperature until completely dry (this takes about a day ).

Adapted from Martha Stewart Living Magazine. Questions should be addressed to Ask Martha, care of Letters Department, Martha Stewart Living, 11 W. 42nd Street, New York, N.Y. 10036. Questions may also be sent by electronic mail to: mslletters@marthastewart.com. Please include your name, address and daytime telephone number. Questions of general interest will be answered in this column; Martha Stewart regrets that unpublished letters cannot be answered individually. For more information on the topics covered in the Ask Martha column, visit marthastewart.com.