You will inevitably buy a squash that looks like a grumpy, shriveled toe. Cut that one first. No one cares if you botch it. Use it as a warm-up, like stretching before a marathon of terrible chopping technique. By the time you get to the perfect, glossy one, you’ll be a pro.
Remember: yellow squash is forgiving. It doesn’t hold grudges. You can cut it into triangles, trapezoids, or sad little cubes, and it will still taste like sunshine with a little butter and salt. So take a breath, grip that knife, and embrace the wobble. You’ve got this.
Now go make some ugly vegetables look beautiful. Your taste buds—and your cutting board—will thank you.
