Every time I go to cut a winter squash, I find myself holding my breath. Because no matter how sharp my knife is, cutting through its thick skin and dense flesh is never an easy task.
So if there's a way to not risk slicing my fingers off every time I want to cook up a winter squash, be it butternut, acorn, spaghetti, or kabocha, then sign me up. That's why I immediately had to try this tip for making cutting easier.
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