Recently I have been eating a lot of squash since it is in season, cheap, and really yummy. I love it roasted and in soup but it can really be a pain to deal with when it is rock hard. I have tried several different methods but I finally broke down and got a cleaver about a year ago and it makes all the difference in the world. Plus it is really fun to use.
All you have to do is give your squash a serious whack and the weight of the cleaver will make it cut right in two. I also use this method for coconuts and anything (or anyone) else giving me a hard time
After cutting the squash in half I usually roast the squash in the oven and scoop out the insides. Sometimes, I just want the squash for soup, as was the case last night, and I don’t want to spend a whole hour roasting it. When this happens, I use the microwave method. All you do it take the two halves of the squash and put them cut side down in a large bowl, you don’t want them to be lying flat, you want them tilted so the microwaves can penetrate both sides at once. For the acorn squash I microwaved for 10 minutes rotating halfway through and was easily able to slice of the skin and add it to my soup.
That soup looks so so good. Hooray for cleavers!