Although it seems unlikely, there are winter squash with edible skins. Two that come to mind are delicata: a delightful oblong squash that is yellow with green speckles, and the Japanese green pumpkin called kombocha which has bright orange flesh.
As you can imagine, eating the peel makes preparation a relative breeze and they are delicious. Here’s how to roast delicata:
2-3 delicata squash
1 Tablespoon oil
salt to taste
Preheat oven to 425 degrees F
Scrub the outside of the squash, remember you will be eating the peel so its worth your time to give em a good scrub. Remove any blemishes, either hard parts or bruises. Slice off the top and bottom and then cut the squash in half lengthwise. Scoop out the seeds, then slice the squash into 1/2 inch pieces (creating little semi-circles).
Coat the slices with a little oil and arrange on a large cookie sheet (cut side down, so they get nice and roasted).
Roast for 10 minutes, remove from oven and gently turn each piece with a spatula. Take care when turning them so each piece stays in tact–they are delicata, after all. Return to oven and roast another 10 minutes. Turn the pieces again and cook for 5-10 minutes.
Serve with dandelion pesto.