Short answer: yes, you can eat acorn squash skin, and it’s commonly cooked to soften it. Whether you want to eat the skin depends on texture and personal preference. Details

• Edibility: The skin of acorn squash is edible. It contains fiber and nutrients, and many people include it when the squash is roasted or baked. Some sources note the skin is tender enough to eat on varieties like acorn squash, while others point out that texture can vary by variety and cooking method.

• Texture considerations: The skin’s texture ranges from tender to somewhat tougher depending on the squash and preparation. Cooking long enough, cutting into pieces, and roasting or boiling can help soften the skin. If the skin feels very tough or chewy after cooking, you may choose to remove it, but it is not unsafe to eat.

• Practical tips:
  • Scrub the squash well before cooking to remove dirt and any wax or residues.

* If you prefer a softer skin, roast cut pieces face down or bake longer; for a crisper texture, you can leave skin on and roast briefly.

* If you’re sharing a recipe, note that some cooks prefer peeling very thick or very tough-skinned varieties, but acorn squash skin is generally acceptable to cook and eat.

If you’d like, I can tailor guidance to your cooking method (roasting, stovetop, or slow cooker) and to whether you want the skin included for texture or nutrient reasons.