Use skin of acorn squash?
I've roasted a couple acorn squash. About to puree for soup or side dish. In the spirit of cooking with scraps (hello Lindsay-Jean), should i retain or discard the skin?
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I've roasted a couple acorn squash. About to puree for soup or side dish. In the spirit of cooking with scraps (hello Lindsay-Jean), should i retain or discard the skin?
7 Comments
Searched web (perhaps should have done anyway before I asked here) and found many say it's ok to eat:
Epicurious, the kitchn, my recipes, cookingstack exchange and farmer foodshare, huffington post citing Everyday Health (the list goes on)...
Main qualification is that it is cooked enough.
Couldn't see the Times article (paywall).
@MMH or others - what was Times' reason or source for their statement?
@ Lori - all good points. This time, the peel got very soft. Maybe I'll separate if from flesh, puree and taste (for bitterness, etc).
If good, I'll combine with the flesh.
If not, compost.