Thursday evening you are making a Acorn Squash and Roasted Beet Salad. I recommend, in the recipe, that you bake your beet the night before. I also share in the recipe, how you can precook your squash and make it easier to cut. I have a REALLY sharp knife and it can still be difficult to tackle a squash!

If you cut the squash in half and bake it with the beet, for about 20 minutes, the night before, this will soften the squash and make it easy for you to slice it up the day that you pull the recipe together. You can then easily cut the squash into the 1/2 moon shape slices that the recipe is calling for and then bake it for approximately the same amount of time that the recipe calls for. This makes for a nice caramelized slice of squash!