You can eat the skin of butternut squash, but the experience depends on the skin’s texture after cooking. In general, the skin is edible and becomes tender when roasted or cooked slowly, but it can be tougher and chewier in some cases, especially if the squash is large or not prepared properly. Here’s how to approach it:
- If you’re roasting or roasting-and-roasting: Wash well, cut into uniform pieces, oil lightly, and roast at a moderate to high heat until the flesh is tender. The skin will soften and often offer a pleasant texture, similar to roasted potato skin, and adds fiber. If the piece is very thick-skinned or the skin is particularly tough, you may choose to peel, but many people enjoy the skin as-is.
- For soups, stews, or purées: The skin can be left on if it’s thin and soft after cooking; it will blend into the dish. If the skin is thick or fibrous, peeling before cooking is more common to achieve a smoother texture.
- For raw or quick-cooking uses: It’s typically better to remove the skin, since raw skin is tough and not palatable in most preparations.
Practical tips:
- Start with smaller, evenly sized cubes to ensure uniform cooking and softness of the skin.
- If in doubt about texture, cook a small piece first to test whether the skin becomes tender enough for your preference.
- Organic squash skins are less likely to carry surface residues, but always wash thoroughly regardless of origin.
In short, butternut squash skin is edible and commonly enjoyed when properly cooked, though some cooks prefer peeling for a smoother texture depending on the dish and personal taste.