John M

You don’t have to peel yellow squash before cooking, and in fact, the skin is completely edible and packed with nutrients.   That’s right — that bright yellow skin you’ve been slicing off all these years is actually one of the healthiest parts of the vegetable.   If you’ve ever wondered whether you have to … Read more

You don’t have to peel patty pan squash, and in most cases, you shouldn’t bother.   The skin of a patty pan squash is thin, tender, and completely edible, especially when the squash is harvested young.   So if you’ve been standing in your kitchen wondering whether you have to peel patty pan squash before … Read more

You do not have to peel kabocha squash, and in fact, the skin is completely edible and packed with nutrients.   That’s right—unlike some winter squash varieties with tough, woody rinds, kabocha squash has a thin, tender skin that softens beautifully when cooked.   So if you’ve been standing in your kitchen wondering whether you … Read more

You don’t have to peel honeynut squash, and in most cases, you probably shouldn’t.   The skin of a honeynut squash is thin, tender, and totally edible once it’s cooked.   So if you’ve been standing over the sink wondering whether to peel honeynut squash before roasting, you can relax and save yourself the effort. … Read more

You don’t have to peel crookneck squash, and many cooks actually prefer leaving the skin on.   The skin of a crookneck squash is thin, tender, and completely edible, especially when the squash is young and fresh.   So if you’ve been wondering whether you have to peel crookneck squash before cooking, the short answer … Read more

Do you have to peel chayote squash? No, you don’t have to peel chayote squash.   That might come as a surprise if you’ve always reached for the peeler out of habit.   But here’s the thing: the skin of a chayote is thin, tender, and perfectly edible when the squash is young and fresh. … Read more