Here’s the truth bomb: you don’t have to peel it. If you’re roasting, the skin gets soft and edible. But for soup or pie, get that rind off.
Lay a wedge flat on the board. Use a sharp knife or a vegetable peeler. Slice the skin off in strips, working from top to bottom.
If the skin fights you, just cut it off with the knife. Safety first. Watch your fingers, not your Instagram.
Pro-Tip for the Lazy (Me)
Roast the wedges with the skin on at 400°F for 40 minutes. When they cool, the skin peels right off. Like magic.
No wrestling. No knife gymnastics. You’re welcome.
Roasted Pumpkin For Baby Led Weaning - Baby Led Bliss
