Splitting your root-cellar-stored hard shelled acorn squash
can be a very slippery, and hazardous, undertaking
. . . however, I’ve come up with a simple solution: Use the
kitchen sink to provide yourself with — in effective — helping
When you harvest your crop, leave the stems attached so
that the squash will continue to ripen. Then, once the time
comes for you to cook up one of the glossy beauties, knock
off the stem and stand the vegetable, point down,
in the drain of the kitchen sink. While it’s anchored
firmly in the hole, you’ll be able to split the squash
safely and quickly, using a heavy butcher knife.
And how you prepare the squash after that, of
course, will depend on the particular toothsome delight
you’re bent on whipping up!