The peels of many winter squashes are not only edible, but delicious, according to many Chowhounds. The peel of Japanese kabocha squash is particularly good. “The skin has flavor, though the texture is different from the meat,” says paulj. “I actually like the color contrast and textural interest” that the occasional strip of squash skin provides, says soupkitten.
Red kuri and kabocha are good choices for squash-skin eating; butternut squash is okay; but soupkitten recommends against incorporating the peel of acorn squash, as it is unpleasant and tough. And turban squash has a hard shell, even after baking, says paulj. Tatai finds the peel of roasted delicata squash to be fine, tender, and flavorful—no reason not to eat it.
Board Link: Winter Squashes: Is it wrong to eat the skins?