I pick up a butternut squash in my left hand and pull a peeler across its curves with my right, letting the ribbons drop to the cutting board. I switch to my sharp cook’s knife and hack the squash in half lengthwise, then scrape out the seeds and stringy pulp with a spoon. After chopping the bright orange flesh, I swoop the results of my work into two piles: cubes on the right, everything else on the left.
[Kicking your paper towel habit is easier than you think]
On one side, it’s raw food, destined for the oven; on the