No matter if it’s acorn or zucchini, or whether it’s snowing or scorching outside, squash is a go-to for many kitchens. At Team BHG, we’re all about enjoying both winter and summer squash in all their forms. There’s something satisfying about cooking with these versatile veggies year-round, regardless of the weather. However, as much as we love squash, there are parts of it we could do without—namely, the stringy insides. And let’s not even get started on the stress of cutting into a rock-hard butternut squash, which always feels like a potential trip to the ER waiting to happen.
Technically speaking, squash skin is edible, but much like a banana peel or kiwi skin, not everyone finds it appealing. Some types of squash have thin, tender skins that are delightful to eat, while others come encased in a tough, chewy shell that doesn’t exactly scream “delicious” after being cooked. The texture can be off-putting for many, so knowing which squash to peel can save you from an unpleasant dining experience.
Generally, smaller squash varieties tend to have thinner, more tender skins. For example, summer squash like zucchini, yellow squash, and patty pan have soft skins that are easy to eat. Delicata squash is another winner in the skin department, followed by acorn and honeynut varieties, which all develop a nice, tender texture once cooked. On the other hand, butternut, spaghetti squash, and classic pumpkins? Those are best peeled. Kabocha squash lands somewhere in between, with the decision to peel often depending on its size and how you plan to cook it.
So, can you eat squash skin? The short answer is yes. But, depending on the type of squash, you might want to peel it before or after cooking for the best results. While some squash, like delicata or acorn, lend themselves well to leaving the skin on, others like butternut and spaghetti squash are better served skinless. For kabocha, the choice is up to you—if it’s small and roasted, the skin can add a pleasant texture, but if it’s large, peeling might be the way to go.
Instead of tossing out those leftover squash skins, think about giving them a second life. After washing the squash thoroughly, you can compost the skins or even use them to add depth of flavor to homemade stocks and broths. It’s a simple way to reduce waste while making the most out of every part of this seasonal favorite.
