Yes, You Can Eat the Skin of Acorn Squash and Other Winter Squashes—Here's How

Can you eat acorn squash skin? The answer is, unequivocally, yes: In addition to its sweet flesh and interior seeds, you can enjoy the skin of this winter squash variety—but don't relegate this delicious specimen to its own lane. As it turns out, there are many other types of winter squash, including butternut squash and kabocha, that have edible skin. That said, should you eat the skin of winter squash? We spoke to a chef and cooking teacher to find out the pros and cons.

"The bottom line is that the skin of all squash in the squash family—summer or winter—is edible," says Richard LaMarita, chef-instructor of plant-based culinary arts at the Institute of Culinary Education's New York City campus. But whether or not you should eat the rind of every member is debatable. Let's dig in.

The Best Winter Squash Skin to Eat

It's important to remember that consumable is not the same as tasty. The skins of some types of winter squash are plenty palatable, others, not so much. "Some squash skin is more edible than others, particularly when you get to winter squash as the taste, texture, and thickness will vary from squash to squash," LaMarita says.

Good to Eat: Acorn, Delicata, Honeynut

"There are over 100 varieties of winter squash which can be reduced to the most edible 30–40 varieties, and within that number, the skin varies in its qualities which make it edible or not," LaMarita points out.

• Most viable: Thin-skinned cultivars such as delicata, honeynut, and acorn top the list of winter squash that are best for eating the skin—never raw, but cooked, he says. Their skin readily softens when they meet the heat.
• Benefits: Leaving the skin on saves time, reduces food waste, and adds nutrients to your diet. The skin, LaMarita explains, is very healthy, with fiber and vitamins, particularly vitamin A.
• How to eat winter squash skin: Next time you slice a delicata into rings ready to roast, don't peel it. Then, work your way up to eating the skin of half a baked acorn squash, the perfect fall side dish.

Sometimes: Butternut, Kabocha

Larger butternut and kabocha have thicker skins than their younger, smaller counterparts, says LaMarita. Their skins can be tougher, so you may want to peel them, but note that roasting can transform the squash skins, making them more supple. Here's how to gauge whether the skins are optimal for eating:

• Touch test: "Feel the squash, its skin texture, and thickness to determine whether you want the skin," says LaMarita.
• Taste test: After cooking, he says, it will be easier to scoop out the flesh and taste the skin to determine whether or not you want to keep it for the dish you are serving.
• Big vs. small: While the exterior or pint-size iterations are usually more chewable (grab those miniature butternuts or kabochas when you can), there may be exceptions to the rule. "The smaller the squash generally indicates a more tender skin, but that is a broad generalization and does not always hold up," LaMarita says.
  

Never: Spaghetti Squash

Spaghetti squash is one of the most unique winter squash varieties imaginable, but its skin is another matter entirely. "Spaghetti squash skin is flaky and not appealing in your mouth," says LaMarita. "It has been described as eating eggshells."

While that's not a ringing endorsement for dining pleasure, once you get past the spaghetti squash's exterior, an epicurean experience awaits. "We all know, however, that its meat more than makes up for its inedible skin," LaMarita says. 

Don't Forget the Squash Seeds

While we're enjoying the whole squash, it's a good time to remind you not to overlook the squash seeds tucked inside the center of all winter squash varieties. Yes, we eat them too, which makes winter squash a very cost-effective food. Here's how to make the most of them:

• Roast them: Pumpkin seeds are delicious when roasted; likewise squash seeds. Roast them with olive oil and salt till caramelized.
• Extra crunch: The roasted seeds are munchable and can be enjoyed as a healthy snack, or scatter the seeds over an autumn salad for a seasonal treat.