Squash skins

[carolinej]

Hello

I know this is probably a stupid question but here goes :-[

Can you eat the skins of squashes?

Thanks

cj :)

[carolinej]

[Marymary]

Depends on the type.  Summer squashes tend to have skins which are edible when cooked like courgettes but winter ones tend to be tough even when cooked. 

[carolinej]

The butternut squashes I grew last year roasted really well, and the skin seemed tender, but I was afraid to eat it incase it was poisonous or something. Took me ages to get it all off the flesh!

cj :)

[Merry Tiller]

I have eaten butternut squash skin and I'm still here ;D

[carolinej]

Well, that means they cant be that bad for you! ;D

cj :)

[Merry Tiller]

Physically maybe

[tricia]

When I roast butternut squash I always eat the skin. Isn't there a lot of goodness in the skins of veggies in general?

Tricia

[supersprout]

If the skin is nice, I eat it.
A Japanese way with kabocha is to half-peel it so that bits of pretty green skin show up against the orange flesh, and eat the whole thing. This also helps to hold the squash together e.g. if it's being simmered.




But I wouldn't eat the skin off a supermarket squash :-X

[carolinej]

It will be nice to eat the skin, as it will save all that peeling! Thanks everyone ;D

cj :)

[Columbus]

Hi all,

I`m told that Americans commonly cook squashes in their skins and scoop out the flesh afterwards as its easier than peeling them. I cook spaghetti squash in its skin.

I think it would depend how mature the fuit was. I don`t think it would be poisonous, just chewy.

(neither me nor admin accept responsibility if you eat something and get poisoned as a result)

Col

[carolinej]

(neither me nor admin accept responsibility if you eat something and get poisoned as a result)

Now thats comforting :o :o :o

cj :)

[cornykev]

Covering his butt as the american's would say. ;D ;D ;D ;D ;D

[Kea]

I've always eaten my squash skins Kaboucha/buttercup and crown prince. I just recently found out they are high in Calcium and Iron. I prefer them when they are roasted I don't tend to leave them on when mashing or after steaming.

[Columbus]

He he  ;D ;D ;D

[euronerd]

A thought just occurred. Has anybody tried deep frying squash peelings as we do with spuds? I suppose some nutrients will be lost at such high temps, and it doesn't assuage your dislike of peeling them carolinej of course. If nobody has, I will. ;D

Geoff.

[carolinej]

Go for it Geof ;D. Let us know how you get on ::)

cj :)

[okra]

We have roasted cobnut in the skin and the flavour seems even sweeter and it also means you get more of the fruit, as once cooked you can scrape all the flesh out and leave a very thin layer of skin.

[supersprout]

If nobody has, I will. ;D

Yay, go for it!
I remember having seen American recipes for watermelon rind relish (before moving swiftly on!) ;D

[Marymary]

Anything tastes good when deep fried - even Mars bars.  :)

[carolinej]

Anything tastes good when deep fried

I think soup may be the exception ;D

cj :)