Hello
I know this is probably a stupid question but here goes :-[
Can you eat the skins of squashes?
Thanks
cj :)
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.
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 :)
I have eaten butternut squash skin and I'm still here ;D
Well, that means they cant be that bad for you! ;D
cj :)
Physically maybe
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
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.
(http://i40.photobucket.com/albums/e220/supersprout/kabocha2.jpg)
But I wouldn't eat the skin off a supermarket squash :-X
It will be nice to eat the skin, as it will save all that peeling! Thanks everyone ;D
cj :)
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
Quote(neither me nor admin accept responsibility if you eat something and get poisoned as a result)
Now thats comforting :o :o :o
cj :)
Covering his butt as the american's would say. ;D ;D ;D ;D ;D
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.
He he ;D ;D ;D
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.
Go for it Geof ;D. Let us know how you get on ::)
cj :)
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.
Quote from: euronerd on January 26, 2007, 19:52:17
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
Anything tastes good when deep fried - even Mars bars. :)
QuoteAnything tastes good when deep fried
I think soup may be the exception ;D
cj :)
Good point. :)
I thought you must be scottish Marymary as i know from living in Scotland they seem to deep fry lots of things e.g. mars bars, haggis not iron bru though probably as it's also a liquid like soup! that's probably the only reason though.
I'm not Scottish Kea but I made some lentil soup last week that the next day I could have easily sliced & fried - didn't though! :)
If your squash skins have toughened up and you want to peel them for required dish,stick them in the microwave for about 20 seconds and this makes them a lot easier to peel. :)
yes MaryMary but you have to dip the Mars Bars into batter first - has anyone noticed that Mars Bars have got small or have I got bigger ??? ??? ???
Quote from: vegging out on January 31, 2007, 20:01:31
If your squash skins have toughened up and you want to peel them for required dish,stick them in the microwave for about 20 seconds and this makes them a lot easier to peel. :)
Thanks for that V O. I had to purchase a butternut today as we have finished our home growns, and I can see the skin is really hard. I wasn't looking forward to peeling it.
Like Cream Eggs they are about the size of my bantam eggs now & I'm sure they used to be the size of my hybrid's eggs but then maybe it was just that we were smaller. :)
Hey euronerd, I found a pic of sauteed squash skin through Google today.
(http://i40.photobucket.com/albums/e220/supersprout/buttercupskins.jpg)
Did you give it a go? ::)
Oooooh, now they look.............interesting :-\
cj :)
What an amazing coincidence ss. I've just finished trying a few.* These weren't butternut peelings but the skin from one of my own winter squash - baby bear from memory; I don't get through a vast number of squash at the best of times. Anyway I cut the skins into strips, about the size of a french fry and sautéed them for about five minutes, which resembled frying more than sautéeing, but a lovely texture, very similar to pork crackling, with the sweetness of the flesh just noticeable. I daresay they'd be even better deep fried. I guess something that was thinly peeled would absorb less fat. I'll keep trying. ;D
*I've actually been tryin to post since late afternoon; somethings's slowing the proceedings down. :-\
Geoff.
Vegetarian pork crackling - that's gotta be too good to be true! (http://i40.photobucket.com/albums/e220/supersprout/smilies/10.gif)
Keep updating as you try euronerd, I only have a few HUGE squash left to try :'( ::)
Hi. I have a couple of recipes for watermelon rind pickles if anyone wants it!!It is OK by the way, very crunchy, like dill pickles.
xx Jeannine
Yes Mars bars are smaller now, its so you can deep fry them let them cool and put them back in their wrappers to send down south :-)
Seriously though I made them once for fun in clean oil with nice batter and they were GREAT!! Especially with ice cream. It probably took 3 years off my life probably but I dont care. The problem is they're usually done in the ancient fishy oil you get in chip shops.
You get deep fried pizza too, its truly revolting.