OK now i have a Q.
i love butternut and acorn squash, and squash of all varieties for that matter.
i normally just slice in half and toss in the oven or cook on the stove top simply because i find i so HARD to cut the dang gourds.
i have a big chefs knife that i use, but it's not the sturdiest thing, i bought it cheap probly cuz it was back in my college days. you know, always broke and scraping by.
what sort of knife does everyone use for slicing squash?
also, do you peel the skins off, or cook with the skins on? i have a hard time peeling too.