First, do yourself a favor and soften the squash. Nobody wants to wrestle a cold, hard log of a vegetable. Poke that bad boy all over with a fork—like you’re giving it a tiny acupuncture session.
Then, pop it in the microwave for about three to four minutes. It won’t cook it, but it will make it tender enough to cut through without sending you to the ER. I once skipped this step and my knife slid off the squash and nearly ended up in my neighbor’s apartment. Learn from my mistakes, friends.
Setting up your workstation
You need a stable cutting board. Not a flimsy plastic one that skates around the counter like a hockey puck. Throw a damp paper towel under the board to keep it still. This is the “safety first” moment your mom warned you about.
And grab the biggest knife you own—a chef’s knife, not a butter knife. Using a tiny knife on a butternut squash is like bringing a spork to a sword fight. You’ll just get frustrated and start yelling at vegetables, which, while entertaining, doesn’t get you dinner.
