Just autumn things.
, then turn the vegetable so it's cut-side down—you'll be much less likely to lose control of the squash when it isn't wobbling on your cutting board.For all large, difficult-to-cut squash and pumpkins , giving the whole thing a quick zap in the microwave or the oven is an insanely easy trick for softening the skin just enough to make cutting easier.
To make it work, cut off the ends of the squash or pumpkin , prick it all over with a fork or a knife, then microwave the squash until just barely softened, about 5 minutes. You can also bake it in a 375F oven for 15 minutes. Larger squash and pumpkins might take a bit longer. Allow the squash or pumpkin to cool, then peel and cut as you would normally—you'll notice how much easier it is when the vegetable is just lightly softened by heat.
Nice, you kept all your fingers intact! Now reward yourself for your safe tactics by making one of these cozy butternut squash recipes.
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