Kitchen Challenge #1: Halving a Squash

I love winter squash. But it’s a pain to slice open. Then there’s the terrifying image of the knife slipping against the tough exterior and into the flesh of my hand. In fact, some of my clients have told me how much they enjoy this food, but simply can’t bring themselves to make it for fear of halving a finger.

Kitchen Solution #1: Pre-baking

Preheat oven to 375. Throw whole squash in a pan with a couple millimeters of water for 15 minutes, then remove and let stand until cool enough to handle. By now the outer wall has softened, and a knife can more easily slip through it. Divide the squash in half, place face down on the pan, and continue cooking. Prebaking works especially well because there’s nothing else you’d do with completely hard uncooked squash, instead. You wouldn’t throw the giant thing in a steamer. You wouldn’t try to stir fry it. (You might use it as a Halloween decoration or play catch with it in the yard, but then you wouldn’t be seeking to cut it open first.) So if you’re planning on eating it, you’d probably start by baking it, so this is just entering it into the process sooner rather than later, and sparing your fingers along the way.