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.