It seems like the peel is probably still inedible after roasting, but I'm not completely sure.


Peel is still inedible after roasting. It's a lot easier to get off after cooking. I usually cut squash in half, deseed, cook for an hour, then cut into pieces if I want to. You'll have to let it cool a bit before pulling the skin off the pieces. Why even do that. I've served squash with skin for decades, and mo one ever complains. It lets people know that the stuff did not come out of a can.

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