You’ll need a sharp chef’s knife and a sturdy cutting board. A dull knife is a recipe for disaster here—it’ll slip, and you’ll end up wrestling the squash like it’s a greased pig.
If you have a vegetable peeler and a microwave, you’re already ahead of the game. Trust me, we’re going to soften this little guy up first.
Set your cutting board on a damp paper towel so it doesn’t slide around. Safety first, but also, nobody wants to chase a runaway squash across the kitchen counter.
