All of the squash we’ve picked this year have had exceptionally tough skin. We normally roast the squash, skin and all. Most vegetables, when soaked in olive oil and left in a 400 degree oven for 25 minutes, will turn pretty tender, but these are quite inedible this year. Anyone else having this problem?
It’s been an exceptionally hot and dry summer here in New England. Did they develop a tougher skin in response? As mentioned in a previous post, it’s also a variety of summer squash I haven’t previously grown. Perhaps it’s just naturally tougher.
Anyway, I’m curious about whether anyone else having this experience.