I'm trying to be a good local eater. Or at least a seasonal one, but there's the squash problem. The hard squash problem. The too hard to cut open without hurting myself problem.
If you fear cutting your squash may finish with a trip to the ER, rather than a tasty dish, please follow these steps:
1. Take the paring knife (the small one) and give the squash a few stabs - all the way into the center if you can manage.
2. Pop the WHOLE THING into the oven at 350˚F (you can snap off the stem if you want).
3. Bake for about 20 - 30 minutes, or until the poked slits start to gap, and the bottom slumps or flattens just a bit.
4. The squash should slice open much more easily.
Scoop the seeds out, and then bake how you normally would.