Maybe it's because I've had my very sharp chef's knife slip off the hard exterior one too many times, but I have to admit that prepping winter squash makes me a little nervous. While I am perfectly comfortable in my knife-wielding skills otherwise, I have to ask: How in the world do I even begin to peel an acorn squash with all those funky ridges?
If those super-expensive bags of precut squash from the grocery store are looking pretty appealing right about now, resist. These ingenious techniques for handling squash will save you time, might save a few fingers and will definitely save on frustration. Looks like that silky-smooth soup might be in my future after all.
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