The arrival of autumn marks the great return of squash to our plates, and among them, the essential pumpkin, squash and butternut squash. These vegetables, appreciated for the texture and softness of their flesh, are available in purees, soups, gratins as well as desserts or hot drinks like pumpkin spice latte. Rich in fiber and beta-carotene, squash are also valuable allies for health. But when it comes to cooking them, the question always comes up: should we peel them?
Which squashes should you peel?
There are two main categories of squash: summer squash and winter squash. The two types differ in particular in their appearance and the texture of their skin. Summer squash, like zucchini, has a thin and tender skin, which makes them easy to cook even without peeling. They are eaten quickly after harvest and their flesh is more watery.
On the other hand, winter squashes, such as pumpkin, butternut squash or squash, have a much thicker and more resistant skin. This characteristic allows them to be stored longer after harvest, often several months, and their flesh is denser and sweeter. While technically the skin of squash is completely edible, some are nevertheless more pleasant to eat than others.
The pumpkin
The pumpkin is one of the few winter squashes whose skin is not only edible, but also very popular. Thin and soft, it softens quickly when cooked and blends perfectly with the flesh, which allows the vegetable to be preserved in its entirety. You can therefore completely skip the peeling and save time in preparation.
Butternut squash and pumpkin
Butternut squash and pumpkin have a thicker, tougher skin. Technically, the skin is edible, but it retains a slightly firm texture and a slightly bitter taste even after cooking. If you still want to keep the skin, which is even richer in nutrients, be sure to cook them well, either by roasting them for a long time in the oven or by preparing them in soup where the skin breaks down more easily.
Peel the squashes carefully
Peeling squash is tedious. To make the task less laborious, the ideal is to cook the squash beforehand. Once it is well cooked and cooled, the skin comes off much more easily using a peeler or a knife. Don’t throw away the peelings, you can cleverly recycle them in many ways: into chips, juice or even an infusion.
