Love winter squash, but hate the headache of chopping their super-hard flesh into pieces for roasting? (Not to mention the potential loss of precious fingers...) Faith mentioned a work-around in her recipe for Roasted Red Kuri Pumpkin and Coconut Soup that I thought was so good, so brilliant, so limb-saving that it needed a spotlight all its own.
Here it is: roast the squash whole. Just for the first twenty minutes or so until the flesh begins to soften. Then you take it out of the oven and slice it into halves, quarters, chunks, whatever you need. Another forty minutes in the oven will complete the roasting.
Sure, with this method you do have to contend with handling hot squashes. But this seems somehow preferable to me than trying to throw my body-weight against a sharp knife to cut into the un-cooked squash. You could certainly let the squash cool until you're able to handle it without scorching your fingertips. This would also make the squash easier to peel, if that's your aim.
This works for butternut squash, pumpkins, acorn squash, and any variety of hard-fleshed winter squash you pick up during your grocery shopping. Like I said, pretty brilliant, right?
Related: How to Eat Half a Squash for Dinner
(Image: Emma Christensen)