"Nancy2" > wrote in message
...
>
> Julie, you would not peel it like you peel an apple. You would get the
> edible squash
> out of the rind the same way you do for a melon...cut it into quarters or
> eighths and
> then cut between the rind and the "meat" to release large edible sections,
> and then
> dice them.
>
> Acorn squash is really good just cut in half, seeds scooped out, then
> placed cut side down on a greased sheet and baked. Serve with lots of
> butter, salt
> and pepper. I roast it at about 400 deg. for 40 minutes or until done.
>
> N.

Thanks! Hopefully next time I get one will remember that and not peel it.
I think when I roasted them before I just put slices with peel and all. My
mistake was in using a recipe for butternut squash and that is much easier
to peel.