The BHG Test Kitchen breaks down which squash skins are OK to eatand which are better left alone.
Its always go time for gourds, if you ask Team BHG.
While we adore all kinds of winter and summer squash, we dont love every single ounce of them.
Credit:Carson Downing
Those stringy insides, for instance, we could do without.
And the potential injury risk involved withcutting butternut squash?
Read on as she ranks the squash skins from best to worst to eat.
Credit: Scott Little
Carson Downing
Can You Eat Squash Skin?
All squash skin is technically edible.
Some varieties of squash rock a thin, tender, and delicious peel.
Smaller squash tend to have naturally more tender and thinner skins, Brekke says.
Wed recommend peeling butternut, spaghetti, and classic pumpkins.
We can go either way with kabocha, depending on the size of the squash and the cooking method.
(Read on for the best ways to cook each of the aforementioned styles of squash.)
Rather than tossing your squash skins,wash the entire vegetablewell before cutting.
Then considercompostingthe leftover skins or using them to flavorstock or broth.
All of these varieties do really well when roasted, she says.
Spaghetti squash can also quickly be prepared in a microwave, Brekke adds.
We also like preparing summer squash by slicing and sauteing.
Dont miss our guide for thebest ways to cook summer squash.
Brekke coaches us through how to prepare all of thesewinter squashstyles below.
Peel before roasting if desired.
If that sounds a-peel-ing (sorry!
), addSausage-Stuffed Honeynut Squash,Bulgur-Stuffed Acorn Squash, orSausage-Stuffed Delicata Squashto yourmeal planthis week.
