Tis the season. Of tough, oddly-shaped vegetables, that is. Squash, celeriac, and even pumpkin -- they're all worth it once roasted, but it can often be difficult to cube and dice without bodily harm.
Get chopping with these tips from The Kitchn. You'll need a well-sharpened knife, of course, but we also love the idea of pre-roasting to soften up an unwieldy butternut squash.
How to Keep All Your Fingers During Root Vegetable Season from The Kitchn
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