Best way to cook the winter squashes and pumpkins, to avoid the ER and bloody fingers on the kitchen floor: just put the whole squash into the 350 degree oven. At some point (depending on the size and hardness of your squash) take it out and you can easily cut it. Alternately just cook it whole and it will turn to nice mush all on its own.
thanks for the butter not squash idea. I probably have about 15 to 20 of them left from last year‘s harvest. They last wonderfully in the basement.
Recently I have been peeling them with a serrated peeler, and cutting them into cubes and freezing them. That has been a lot less dangerous for me. And they are easy to cook on a whim after that.
I’ll have to think about the thread thing. I would love to do it, but I have obligated myself to do a granny style prepper thread. And I’m not doing very good keeping up with that! I’m sure I could do once a month though. Maybe we could find another person to help out?
Do you make small slits for venting or not? I would love to have a Trader Joe’s.