🍂 Edible pumpkin skin: can you eat it?

Good news: yes, you can eat the skin of the pumpkin without worry! Unlike many other squashes, its skin softens when cooked and becomes deliciously melting 😋. Simply wash it well under water (use a brush if necessary) to remove any traces of soil or impurities. No need to peel it, whether for a velvety soup , a gratin or roasting in the oven 🔥.

The skin of the pumpkin adds a pleasant texture, a light nutty note, and a beautiful orange color to your dishes. It's also a real time-saver and an anti-waste gesture: everything is edible, everything is cooked! To learn more about the edibility of squash, check out this detailed article on pumpkin 🥗.

1. Wash the skin well with clean water, brush it if the pumpkin is earthy (organic or local ideally 🌱).
2. Cut the pumpkin in half, remove the seeds (keep them, they are also edible after roasting!).
3. Cut into pieces according to your recipe: cubes, slices, quarters, etc.
4. Cook it with the skin on : in soup, mashed, roasted, or even stuffed. The skin will naturally soften as it cooks.

Tip: for an ultra-melting texture in soup, cook the pumpkin with the skin on and then blend well: the skin disappears and enriches the soup with flavor! 🧡

• Rich in fiber : the skin boosts satiety and digestion 🥕.
• Source of antioxidants : it concentrates carotenoids (provitamin A), for a beautiful color and a healthy glow ✨.
• Minerals and vitamins : potassium, vitamin C, B6… The skin also preserves micronutrients that are lost during peeling.
• Less waste : using everything is better for the planet and your wallet 🌍.

By eating the skin of the pumpkin, you enjoy an even more complete vegetable and more creative recipes!

The skin of the pumpkin is suitable for all preparations:

• Soup, velvety : mix the flesh and the skin for a smooth and colorful result 🥣.
• Gratin or mash : no need to peel, the skin melts and blends perfectly.
• Oven -roasted pumpkin : cut into wedges, add olive oil, herbs, bake... Crispy skin guaranteed 🔥.
• Curry, wok or pan-fried : the skin holds up well to quick cooking and adds a rustic touch.
• Stuffed : the skin serves as a shell, perfect for an original presentation.

Also consider trying air fryer pumpkin for quick cooking and effortless golden skin 💡. Need more ideas? Check out Lorraine pumpkin or butternut squash individually on Neary!

The skin of the pumpkin is one of the thinnest and most tender available. For other squashes:

• Butternut : The skin is thin but remains a little tougher. If it's young and organic, you can eat it cooked, otherwise peel it.
• Butternut or spaghetti squash : the skin is usually thick and fibrous, so it's best to remove it.
• Zucchini : always edible, even raw!

Don't hesitate to taste, depending on the variety and ripeness. For a local and seasonal touch, try the Lorraine pumpkin or the butternut squash individually on Neary 🛒.