I grew up eating roasted acorn squash in its entirety, skin and all. Then someone—I cant remember who—told me I was doing it wrong. So I stopped. But recently that got me wondering: was it actually okay to eat the skin all along?
Confused, I turned to Chris Romano, the Global Produce Buyer for Whole Foods Market, for help.
Some squash skin is edible, while other types of squash have tough skin that can be removed before cooking. Remove the skin of butternut, hubbard, buttercup, and turban squash. If you enjoy the taste, leave the skin on acorn, spaghetti, kabocha, and zucchini squash.
I grew up eating roasted acorn squash in its entirety, skin and all. Then someone—I cant remember who—told me I was doing it wrong. So I stopped. But recently that got me wondering: was it actually okay to eat the skin all along?
There are only two types of squash to avoid. The first is spaghetti. “The skin of spaghetti squash really kind of has an egg shell-like texture to it thats flaky and unpleasant,” says Romano. The second is squash thats extra shiny, a sign that the squash has probably been coated with a food grade wax to help keep it fresh for a long period of time. The wax is edible, but its still, you know, wax—and no amount of roasting can change that.
Confused, I turned to Chris Romano, the Global Produce Buyer for Whole Foods Market, for help.
The thicker the skin, the greater chance it will remain tough to chew even after its cooked. So reaching for a thin-skinned variety is your safest bet. Tiny, oblong delicata squash is the darling among the thin skin crowd. When cooked, its skin practically melts away and is hardly noticeable. Other varieties that are known for thin skin are sweet dumpling and red kuri.
Just as it has a versatile range of flavor possibilities, squash can be cooked in all sorts of ways. You can steam it, boil it, roast it, or bake it. That doesn’t mean every squash is going to be perfect in every iteration, however. “Play to each squash’s strengths,” Perry says. “Butternut squash caramelizes great when roasted at a high temperature, and it holds its shape. Kabocha is super creamy, great for soups, purées, or even for using as a sauce. And delicatas have a quick-cooking flesh and skin—so they’re great for salads, because you can cook them quickly and then cut them into easy, bite-sized pieces.”
When it comes to cutting your squash, “anything goes,” Perry says; it can be sliced or cubed as you like. If you’re eating it with the skin on, however, you may want to cut it into larger pieces. That way, you can actually see the pieces. “The point is that it’s pretty.” The process also tends to be easier if you follow the natural shape of the squash: acorn in wedges, butternut in cubes or half moons.Bonus Tip: Butternut Squash Soup Prep
Sure, squash is starchy, but it’s also really versatile, flavor-wise; it can be prepared sweet, savory, salty, whatever. You can fold it into a pasta for a hint of sweetness, or bake it into a pie like a sweet potato. If you are going the sweet route, be sure to balance your seasoning—brown butter, maple—with a salt or acid. But feel free to experiment with flavor combinations. “It’s not just about brown butter and sage,” Perry says. “Winter squash loves to make friends. Its nutty sweetness is great for thickening a tomato soup. And you can even use it in place of pumpkin purée.” Dont forget that squash isnt just pilgrim food, either. “Squash loves to travel,” Perry says. “It’s good with Mexican cheeses. It’s as comfortable in a curry as it is in a taco as it is in a pasta.”
Fall is in the air, which means its officially squash season. And what could be cozier on a chilly autumn evening than the smell of a squash roasting in the oven? (Dont say a pumpkin-spice latte.) But preparing squash can be tricky. So we asked senior food editor Dawn Perry to tell us the most common misconceptions about cooking squash—and reveal to us the best methods for doing it just right.
Ok, so some squashes—like butternut and kabocha—should be peeled before you eat them. But certain varieties, especially the smaller ones like acorn and delicata, have softer, more tender skins, so you dont have to bother with the peeling; just eat them. “Stop making yourself crazy trying to get the skin off,” Perry says. “Its edible.” If you are cooking with the skin on, no need to make seasoning adjustments; just cook according to the recipe directions.
Cutting Butternut Squash – Peeling Butternut Squash
FAQ
Is it OK to eat squash skin?
Should squash be peeled before eating?
Do you leave the skin on yellow squash?
Can squash be cooked with skin?
Should I peel my squash before cooking?
If you decide that you want your squash peeled before cooking, peel using a knife instead of a peeler. Peelers can be very hard to control which is why they are regularly used for smaller veggies like carrots, cucumbers and potatoes.
Are fruit squashes harmful?
Fuit squashes is mildly diuretic and can be a problem for people taking certain medications, especially lithium. If not, fruit squashes are considered safe.
Should butternut squash be peeled?
Many dishes, including one of my favorite pastas require roasted cubes of squash, so I can’t just cut the squash in half and roast it. It has to be peeled and cubed. Up until very recently, when confronted with a butternut squash waiting to be peeled, I would sigh and pull out the sharpest peeler I had.
Do big squash need to be peeled to bake?
Big squash like butternut, spaghetti, red kuri, and kabocha don’t need to be peeled in order to be baked, but even after a long time in the oven, the peels are never going to be as good as the sweet, custardy squash flesh. So scoop out those innards and toss the skins.