Do you cook butternut squash with the skin on?

Whether or not to cook butternut squash with the skin on is a common cooking dilemma. The skin of butternut squash can be quite tough, so some home cooks prefer to peel it off before cooking. However, leaving the skin on does provide some benefits.

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Quick Answer

You can cook butternut squash with the skin on or peeled – both methods work well. Cooking the squash with the skin on helps retain nutrients and moisture, adds fiber, and reduces prep time. Peeling the skin first can make the squash easier to cut and cook more evenly. So it comes down to personal preference.

Exploring the Pros and Cons of Cooking Butternut Squash with Skin On

Here is a more in-depth look at the pros and cons of keeping the skin on versus peeling it off:

Pros of Leaving the Skin On

Retains more nutrients – The skin contains beneficial nutrients like vitamin A, vitamin C, potassium, and folate.
Adds fiber – The skin is a great source of fiber, providing 5-6 grams per medium squash.

Saves prep time – Skipping peeling means less time prepping.
Holds moisture – The skin helps the flesh stay moist during cooking.
Adds flavor – The skin can provide subtle flavor, and creates texture contrast.

Cons of Leaving the Skin On

Tough texture – The skin can be difficult to chew or cut through if not cooked long enough.
Cooking challenges – The skin may cause uneven cooking, with the flesh cooking faster than the skin.
Requires longer cooking – It can take more time for the skin to become tender.

Unappealing look – Some find the skins aesthetically unappealing, especially when serving mashed squash.

Best Practices for Cooking with Skin On

If you want to take advantage of the benefits of leaving the skin on, here are some tips for success:

Cut the squash into smaller pieces to reduce cooking time.

Cook in liquid or steam to soften the skin.
Increase baking/roasting time and cook at a lower temperature.
Finish roasting under the broiler to crisp the skin.

Remove skin after cooking if appearance is important.

When Peeling Makes Sense

While cooking with the skin on can maximize nutrition, there are times when peeling is useful:

If cooking time is limited – Peeling reduces total cooking time.

For mashed squash – Skin can give an unappealing texture.
For soups or purees – Skin might go unnoticed, so easier to peel first.
If appearance matters – A smooth puree or uniformly cubed squash looks better peeled.

How to Peel Butternut Squash

If you opt to remove the skin, here are some tips for easy peeling:

Use a sturdy vegetable peeler and peel downwards with the shape of the squash.
A sharp paring knife also works well, cutting off thick strips of skin.

Cut the neck off the round base first to peel each part separately.
Microwave for 1-2 minutes to soften skin for easier peeling.
Use gloves to protect your hands – the skin can be quite hard.

Common Cooking Methods for Butternut Squash

Butternut squash is incredibly versatile. Here are some of the top cooking methods, whether you keep the skin on or peel it off:

Cooking Method	Skin On or Off?
Roasting	Leave skin on for more flavor and nutrition. Cut squash small.
Pureeing for soup	Peel first for smoother texture.
Sauteing	Peel first and cut into small cubes for quick cooking.
Steaming	Leave skin on – steam will soften skin.
Boiling in stews or curries	Peel first for tenderness.
Mashing	Peel for better appearance and texture.
Baking squash halves	Skin can stay on – scoop flesh out after baking.

Tips for Cutting Butternut Squash

Cutting butternut squash with the tough skin on can be challenging. Here are some tips to make it easier and safer:

Use a large, sturdy chef’s knife with a pointed tip to pierce the skin.

Cut off the neck and base ends first, then stand flat side down to cut in half lengthwise.
Use a meat mallet or hammer to tap knife through if needed.
For cubes, peel first then cut crosswise into sections before cubing.

Remove seeds and strings with a spoon before cutting into pieces.
Use a steady motion and let the knife do the work – don’t twist.

Safety Tips

Use caution when piercing – the squash can be very hard.

Protect hands with a towel or gloves when holding.
Work slowly and watch your fingertips.

Storing Butternut Squash

To save time prepping butternut squash, it helps to know the best storage methods:

Whole, uncut squash keeps 2-3 months in a cool, dry place.
Cut pieces should be tightly wrapped and refrigerated up to 5 days.
Cooked squash puree stores up to 1 week refrigerated or 2-3 months frozen.

Wrap cut squash tightly in plastic wrap to prevent oxidation and drying out.

Freezing

To freeze:

Roast or steam squash, then cool completely.

Scoop flesh from skin and mash or puree.
Portion into freezer bags or airtight containers.
Add date and use within 8-12 months for best quality.

Flavor Pairings for Butternut Squash

Butternut squash has a naturally sweet, nutty flavor that pairs well with both savory and sweet ingredients. Here are some tasty combinations:

Savory Pairings	Sweet Pairings
Garlic	Brown sugar
Rosemary	Maple syrup
Parmesan	Cinnamon
Pepitas	Nutmeg
Sage	Ginger
Chili powder	Vanilla

So get creative and try enhancing butternut squash with different seasonings or using it in both savory main dishes and sweet baked treats!

Conclusion

At the end of the day, whether to cook butternut squash with the skin on or peeled comes down largely to personal preference. Leaving the skin on provides more nutrition and depth of flavor, but peeling makes prep and cooking potentially easier. Now that you know the pros and cons of each method along with tips for successful preparation, you can decide which option works best for your needs.