Squash - Tuffy
An acorn squash with heavily ribbed skin and sweet, slightly dry flesh. Lovely for roasting, or serving as a mash.
Some cooking tips that have worked for us include: boiling the squash whole, then scooping out the cooked flesh once it's cooled. Easy!
You could also try roasting it whole or halved, and then scooping out the flesh. Or roast it in large wedges with oil/salt/herbs to suit your taste.
All of these tips avoid the faff of peeling, and make full use of the squash.