Should I Peel Squash Before Roasting It?

Whether to peel squash before roasting depends on the variety. The skin on some squash is too tough and fibrous to eat. On others it softens completely during roasting and becomes a pleasant part of the dish.

Peel before roasting

Butternut squash has a tough, papery skin that does not soften enough to eat comfortably. Peel it with a sharp vegetable peeler before cutting and roasting.

Leave the skin on

Delicata squash has thin, tender skin that becomes sweet and slightly chewy when roasted. It does not need peeling and the ring-shaped cuts with the skin on are one of the best things about it. Acorn squash skin also softens when roasted and is edible, though some people find it a bit tough depending on the size.

Kabocha

Kabocha skin is technically edible and softens when cooked, but it is thicker than delicata. Whether to peel it is a personal preference. Many Japanese preparations leave the skin on. For a Western soup or puree, peeling usually makes for a smoother result. The Kabocha White Bean Sage Farro uses kabocha with the skin managed as part of the prep.

The Autumn Butternut Squash with Sage and Apple and the Butternut Squash Soup with Beans and Escarole both peel before cooking.

Have a prep question while you are cooking? Sous can help. Available in the Kitchen membership at chefhealthyhenry.com.