I know that it can happen. The thing is that I'm not physically capable of cutting a raw squash. I usually stab each one a couple of times with a knife before I put it in the oven, but the possibility of explosion is, well... I accept it.
If I want squash, this is the best way to do it. Uncut squash is stable on a counter for months and, unlike frozen squash doesn't get buried under other things. (Cubed, raw squash is too expensive for weekly purchasing.)
Waiting for Scott to cut the squash tends to mean that the squash stays on the counter, untouched, for 2-6 months. (Vegetables that go into the refrigerator tend to be out of sight, out of mind and therefore never get cooked.) He's waiting for me to ask, and I'm only remembering at points when he's not there or when I don't have time to cook the squash right then.
I'd buy canned acorn or butternut squash, but I've never seen any, just pumpkin around Thanksgiving time. Unsweetened, unseasoned, canned pumpkin is a reasonable form of squash, but we're still better off with buying whole butternut or acorn squash.
As it gets warmer (and for as long as we're having issues with our oven), I'll probably be using the pressure cooker for these. If one does explode in there, it'll be very easy to clean up.
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If I want squash, this is the best way to do it. Uncut squash is stable on a counter for months and, unlike frozen squash doesn't get buried under other things. (Cubed, raw squash is too expensive for weekly purchasing.)
Waiting for Scott to cut the squash tends to mean that the squash stays on the counter, untouched, for 2-6 months. (Vegetables that go into the refrigerator tend to be out of sight, out of mind and therefore never get cooked.) He's waiting for me to ask, and I'm only remembering at points when he's not there or when I don't have time to cook the squash right then.
I'd buy canned acorn or butternut squash, but I've never seen any, just pumpkin around Thanksgiving time. Unsweetened, unseasoned, canned pumpkin is a reasonable form of squash, but we're still better off with buying whole butternut or acorn squash.
As it gets warmer (and for as long as we're having issues with our oven), I'll probably be using the pressure cooker for these. If one does explode in there, it'll be very easy to clean up.