Do you remove skin from butternut squash before roasting?

Butternut squash is a type of winter squash that is known for its sweet, nutty flavor and smooth, creamy texture when cooked. It has tan-yellow skin and bright orange flesh. Butternut squash is a versatile vegetable that can be roasted, pureed into soups, added to casseroles and pasta dishes, and more.

When roasting butternut squash, a common question is whether or not to remove the skin. There are pros and cons to leaving the skin on or peeling it off before roasting.

Reasons to Keep the Skin on When Roasting Butternut Squash

Here are some of the benefits of leaving the skin intact when roasting butternut squash:

• The skin helps the flesh hold its shape. Without the skin, the tender flesh can fall apart easily during roasting.
• It retains more nutrients. The skin contains fiber, vitamin A, and other beneficial plant compounds. Peeling removes some of these healthy components.
• Adds texture contrast. The soft interior and crisp, roasted skin provide textural variety when eating.
• Saves prep time. Not having to peel the squash means less work prepping it for the oven.
• Easy to scoop flesh. Once roasted until tender, the flesh can be easily scooped out of the skin casing.

Overall, leaving the nutritious and flavorful skin on while roasting lets you skip a peeling step while also better maintaining the structure of the squash. The skin gets roasted until crisp and complements the velvety interior when eating.

Reasons to Peel Butternut Squash Before Roasting

On the other hand, there are some advantages to peeling butternut squash prior to roasting:

• Softer, creamier texture. Removing the skin gives the flesh a smoother, silkier texture.
• Better absorption of seasonings. Without the skin, seasonings and oils spread over the bare flesh and permeate it more deeply.
• Uniform texture. The flesh roasts to a consistent softness, unlike the varied textures with skin on.
• Better caramelization. Peeling allows the natural sugars in the flesh to caramelize better for deeper flavor.
• Easier to eat pieces with skin off. The tender flesh more readily falls off the spoon or fork.

Peeling the squash takes more prep work, but can result in a richer flavor and creamier end product. The flesh absorbs seasoning and browns better without its protective skin.

How to Peel Butternut Squash

If you opt to remove the skin, peeling butternut squash is relatively straightforward:

1. Trim off both ends and cut the squash in half crosswise near its narrow neck. Use a large, sharp knife and be careful when handling the hard squash.
2. Scoop out and discard the seeds and fibrous strands with a spoon.
3. Use a vegetable peeler or paring knife to remove the tough outer skin from each half. Angle the peeler or knife blade down against the skin to slice it off.
4. Cut the peeled squash into cubes, slices, or wedges to roast as desired.

Peeling the irregularly-shaped squash halves takes a little time and effort, but it readies the squash for roasting with a smooth, skin-free exterior.

Tips for Roasting Butternut Squash

Once you’ve prepped the squash, roasting it is simple. Follow these tips for perfect roasted butternut squash:

• Toss the squash pieces with olive oil, salt, and pepper. Often, no other seasonings are needed since butternut squash has so much natural flavor.
• Spread in a single layer on a rimmed baking sheet. Avoid overcrowding, which steams instead of roasts.
• Roast at 400-425°F for 25-40 minutes until fork-tender and browned. Flip halfway through for even cooking.
• Check smaller squash pieces earlier; they may cook faster than bigger chunks. The skin-on pieces may take a little longer.
• Roast halved squash cut-side down to help moisture permeate the flesh instead of pooling in the cavity.

Test doneness by piercing the squash with a fork or knife tip. Well-roasted butternut squash should be tender enough to easily pierce through to the baking sheet.

Using Roasted Butternut Squash

Once roasted, butternut squash offers sweet, nutty flavor and soft, pillowy texture. Here are some delicious ways to use it:

• Add to soups, chilis, and stews in place of or along with carrots or sweet potatoes.
• Mash as a substitute for mashed potatoes or sweet potatoes.
• Toss with pasta, greens, beans, chicken, etc. for a fast meal.
• Layer in lasagnas and bakes for added nutrition.
• Blend into butternut squash soup or baby food.
• Top pizza, flatbreads, bruschetta, and crostini.
• Fill an omelet, frittata, or quiche.

Roasted butternut squash can be enjoyed right away, stored in the fridge for several days, or frozen for later use. Its sweetness balances well with spices, cheese, nuts, acidic ingredients, and more.

Conclusion

Prepping butternut squash by leaving the skin on or peeling can each suit different purposes when roasting. Leaving the nutrient-rich skin intact saves time and maintains the structure better as the flesh softens and caramelizes. Peeling delivers creamier texture, deeper seasoning, and more uniform doneness. Either way, roasting accentuates butternut squash’s natural mildly sweet flavor and smooth, starchy texture.

Roast the prepped squash at 400-425°F until fork-tender and caramelized, about 25-40 minutes depending on size. Then add the roasted butternut squash to both sweet and savory dishes to appreciate its versatile flavor and soft texture.