Yes. In multiple regions and historical periods, people have known to eat squirrels—sometimes as everyday “small game,” sometimes as a seasonal food, and sometimes as a dish associated with rural traditions. Consumption varies widely by culture, availability, local hunting laws, and changing attitudes toward wild game.

North America

United States (especially rural and Appalachian/Southern traditions)

In parts of the United States—particularly in Appalachian areas and some Southern and Midwestern rural communities—squirrel has long been a common small-game food. Historically, it was an accessible source of protein for families who hunted locally. It has been prepared in stews, fried, or braised, similar to rabbit.

• Common preparations: squirrel stew, fried squirrel, squirrel and dumplings, braised squirrel with gravy.
• Context: often associated with fall/winter hunting seasons and subsistence or “country” cooking traditions.

References:

• Encyclopaedia Britannica – “Squirrel” (notes squirrels have been used as food in some regions).
• U.S. Fish & Wildlife Service – Squirrel hunting (discusses squirrel hunting as a common small-game activity in the U.S.).

Indigenous peoples in North America

Many Indigenous communities historically hunted a wide range of local fauna, including small mammals such as squirrels, depending on region and ecology. Whether squirrels were a major staple versus an occasional food varied by environment and cultural practice.

Reference (general):

• Encyclopaedia Britannica – Native American (broad background on subsistence patterns; specific animal use varies by nation and region).

Europe

United Kingdom (historical and limited modern consumption)

In the UK, eating squirrel has existed historically and has seen occasional modern interest—particularly involving the invasive grey squirrel (Sciurus carolinensis). Some conservation and food writers have promoted eating grey squirrel as a way to reduce pressure on the native red squirrel, though it remains niche rather than mainstream.

• Common framing: “invasive species on the menu” (not a widespread everyday food).

References:

• Natural History Museum (UK) – Grey squirrels as an invasive species (context for why some promote their use).
• Encyclopaedia Britannica – Gray squirrel (species background; useful context).

Continental Europe (mostly historical/rare)

Across continental Europe, squirrel consumption has generally been uncommon in modern times, though historical use of wild game—including small mammals—occurred in some areas, particularly during periods of scarcity. Today it is more likely to be encountered as a curiosity or in very localized traditions rather than as a common cultural food.

Asia

Parts of South and Southeast Asia (localized wild game use)

In some forested regions of South and Southeast Asia, certain communities have traditionally hunted and eaten a variety of wild animals, which may include squirrels depending on local species and customary practices. That said, it is highly variable and can be affected by wildlife protection laws and conservation concerns.

Important note: In some countries, hunting or trading wildlife (including squirrels) may be restricted, regulated, or illegal, and enforcement varies.

Africa

In some areas, “bushmeat” traditions include hunting a range of wild animals. Whether squirrels are eaten depends on local ecology and availability. In many places, larger or more easily trapped species may be more common than squirrels, but small mammals can be part of the broader category of wild game in some regions.

Why squirrel is eaten in some cultures (and not in others)

• Availability and ecology: Squirrels are abundant in many temperate forests and can be hunted with relatively simple equipment.
• Subsistence and rural tradition: In some regions, squirrel was historically a practical protein source.
• Changing tastes and urbanization: As diets industrialized and store-bought meats became cheaper, squirrel became less common in many places.
• Legal and conservation factors: Hunting seasons, protected species rules, and invasive-species management can influence whether people eat squirrel.

Health and safety considerations

If someone is considering eating squirrel, the main issues are similar to other wild game:

• Local regulations: hunting seasons, licensing, and species protections vary widely.
• Food safety: proper field dressing, avoiding animals that appear sick, and thorough cooking are important.
• Parasites and contaminants: as with many wild animals, risks depend on region and handling practices.

Examples of squirrel dishes (illustrative)

• Squirrel stew: slow-cooked with vegetables and herbs; common in some U.S. hunting traditions.
• Fried squirrel: typically par-cooked then fried; served with gravy in some Southern-style preparations.
• Braised squirrel: cooked low-and-slow to tenderize, similar to rabbit or tough poultry cuts.

If you tell me a specific country or region you’re curious about, I can narrow this down to documented examples and any relevant legal/cultural context for that location.