The best winter squash is grown yourself and aged a month or so. With a good butcher knife, lop off each end, then slice off the bulbous end where the seeds are, and cut the neck into two or three sections. Lay each piece on its side and cut away the hard skin vertically. Cut the seed end in half, remove the seeds, and cut its skin off the same way.
Then cut the meat into 1″-2″ chunks, steam lightly, and serve. Like bacon, winter squash needs nothing to improve its flavor.
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