Can You Eat Acorn Squash Skin?

The arrival of winter squash at grocery stores and farmers markets means that fall is fast approaching. The first squash I reach for: acorn squash. Its sweet and nutty flavor makes it ideal for baking and roasting. You eat the skin of some roasted squashes, such as delicata. Is the skin of acorn squash edible, too?

It’s best to harvest winter squash when they are hard and firm to the touch. This means that winter squash often have thick, leathery skin.

Can you eat acorn squash skin?

Yes, you can definitely eat acorn squash skin. It’s quite nutritious and is an excellent source of fiber and vitamin A. You’ll want to cook the squash first. Adding heat—whether by roasting, baking, steaming or even microwaving—makes the skin soft and tender. If you’re in need of some inspiration, I like wild rice-stuffed squash, candied acorn squash and baked acorn squash.

What other kinds of squash skin can you eat?

Technically, all squash skin is edible. However, edible is not the same as tasty. While it may be safe to eat, winter squash skin is not always enjoyable. Types of winter squash with thin skin are your best bet for truly edible skin. This includes delicata and honeynut squash. Younger and smaller-sized butternut and kabocha squash may have skin that’s tender enough to eat, but check to see. Try the skin after cooking; scoop the flesh out of the skin if necessary.

What types of squash skin shouldn’t you eat?

Spaghetti squash skin is definitely a no-go. When cooked, many liken the texture of its skin to crunching on eggshells. (Yikes!) Fortunately, spaghetti squash is easy to scoop from its shell after it’s cooked. Other winter squashes with less-than-tasty skin include thicker-skinned varieties such as butternut, Hubbard and red kuri.