Can You Eat Squash Skin? The Answer Is a Bit More Complicated Than You Think

'Tis the season—for squash. Along with autumn's most iconic gourd, the

pumpkin, options like butternut, Kuri, and more make delicious additions to fall's

soups and warming, well-spiced dishes. But for those who do their best to minimize

food waste in the kitchen, the question remains: Can you eat squash skin?

The short answer is yes, you can eat squash skin. But the experience is more pleasant with certain varieties of squash than others. In terms of safety, the skin is completely fine to consume—this conversation is all down to taste and texture.

For many, squash is a winter kitchen mainstay, earning its place in the pantry for its long storage life and numerous

health benefits. It's loaded with vitamin C, antioxidants, and fiber. And, as with pumpkins, squash

seeds are easily

roasted and repurposed as a healthy (and addictive) seasonal snack. These factors combine to make squash a sustainable choice, even in instances in which the skin is less than appealing.

Here, six popular types of squash—and whether or not you can eat the skin.

Delicata is a yummy winter squash that is often served sliced and roasted. (

Or even as fries!). So yes, you can eat the skin—and you'll enjoy every bite.

Butternut squash is all about the flesh. Even if simmered down in a soup, the skin of this squash will remain tough, distracting from its creamy goodness. Skip eating it and toss it in the

compost bin instead.

Though Kuri is often served with the skin on, it's typically more of a vehicle than an edible addition. This is a candidate for peeling instead.

Another commonly stuffed squash, acorn skin cooks down to a soft and entirely edible consistency. No bites left behind!

Those who have roasted

spaghetti squash are well aware of its transformative nature. In this case, we suggest ditching the skin in favor of the noodle-like strands that wait inside.

While most opt to peel this particular squash, a thorough roast results in snack-worthy skin. This one is entirely down to your discretion—and your dish.