This post is dedicated to my friend Abby, who inspired me to share this tip on how to cut into a stubborn winter squash when she told me she had a butternut waiting at her new apartment.
Happy Thanksgiving week to those in the U.S. (and happy Autumn harvest to the rest)! Got a squash on the menu to make? Here’s a tip for splitting squash. Why muscle through it, when you can use tools.
Update note from the author: as you shop for Thanksgiving, grab some puff pastry for this delicious recipe for your leftover turkey! Make sure to read to the end for the full wait time and pro-tips on cooling steps.
As a child growing up in the Midwest with home-cooked Chinese food for dinner, microwave dinners were some kind of marvelous space food I’d get to eat on special occasions (see: babysitter). Among those dinners, the best option often seemed to be the chicken pot pie, which could be easily popped in the toaster oven for a satisfying belly-sticking meal in a tin pan. Years later I picked up a recipe magazine based purely on the delectable-looking chicken pot pie on the front. I think it was a Reader’s Digest. Anyway, it seemed like such a novel and miraculous opportunity to learn to make pot pie, it has found an honored place in my recipe Dropbox files, usually only brought out to make something even better out of Thanksgiving turkey leftovers.