If you’re really nervous, skip the knife entirely. Roast the whole squash (poked with a few holes) for an hour at 375°F, then cut it when it’s soft. It’s like cutting a butter stick.
Another pro hack: buy pre-cut squash at the store. There’s no shame in that game. We’re all just trying to get dinner on the table.
But if you try this method—microwave, sharp knife, steady hand—you’ll feel like a kitchen ninja. And you can officially brag to your friends about your honeynut skills.
So go ahead. Grab that little tan football, give it a gentle poke, and show it who’s boss. Your oven, and your taste buds, are waiting.
