Would you eat butternut squash skin if it was roasted?

M

marilynfl

Moderator
So I’m torn: I always—at the risk of losing fingers—peel my butternut squash before roasting cubes of it. Other than, of course, when I simply cut it in half with peel still on, roast and scoop out the soft, sweet innards.

This, however, is a instruction from Yotam Ottolenghi (to leave the peels on) and I tend to love his recipes. It’s a whole wheat galette with roasted butternut squash slices (again, peels on!), carrots and a smear of mascarpone underneath.

Maybe he, being he, can get tender young butternuts, but my best bet is Whole Foods and I’m a tad worried about wasting ingredients on an inedible final product. Ran into this same issue with a beet galette. They wanted the beet slices raw and baked, but I found that roasted and then baked into the galette was a million times better. I know. I tried both versions.

Here’s a photo of HIS finished galette. Thanks for any advice.

Marilyn

 
Not me thank you, but what else are you having?? I know people who do eat the skins. They are still around.

 
I bet any butternut you buy in the US this time of year will have a tough skin, having been stored over the winter. I'd peel it.

 
thank you, ladies...I'm peeling that sucker. Just wondered if 1/2" thickness falls apart without the skin when roasting...I guess we'll see. Gonna try it this weekend if my back holds out.

 
I was reading an article yesterday and it named totally edible squashes, not needing to be peeled as Delicata and Acorn. I eat Delicata with skin on but have never tried the Acorn. Not sure about Butternut, those babies are murder to process. I use a very sharp potato peeler to take the skin off, even then it is a pain.

 
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