It is common to see "white part only" for scallions or leeks as an ingredient for a recipe. I, however, try and get as much of the edible-allowed as I can push it: at least a third of the green part of that leek, the entire scallion.
Winter squashes are a whole other breed of veggies I'm not too aquainted with. I had them from time to time before but since I've been buying my produce from the green market, I really appreciate them now.
The quandary lies within the intersection of these 2 facts. I like winter squashes and I get stingy when it comes to food. Today I sliced up a sweet dumpling with the skin, stuck it on a baking pan, added a little water, wrapped it aluminum, and stuck it in the oven. Results were perfect. All the websites offering winter squash primers (including the one here, on Chowhound) explicitly say "inedible skins". Is it only because the skin is tough? (Because there are cooking methods that tenderize it.( Or is it because it's bad for you? Any varieties I just shouldn't?
Thanx for reading.