Roast them whole into submission first. Then, scoop ‘em!
food editor at large Carla Lalli Music takes over our newsletter with a sleeper-hit recipe from the Test Kitchen vault, a cooking technique she’s really into, or an ingredient she can’t stop thinking about. It gets better: If youThere’s a reason most grocery stores sell butternut squash pre-cut into little cubes: It’s a pain in the butt to slice and dice them.
Though it’s the most direct method, that doesn’t mean it’s the fastest. Roasting a squash into submission takes time—the bigger the squash the longer the wait—figure a couple of hours for a medium-sized butternut. But when you weigh in the fact that you’ll incur zero prep or waste, it’s a technique worth adopting.
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