Squash is hearty, smooth and silky and a perfect staple for mid-winter diets. I love it blended with coconut milk and cayenne for soup, wedged and roasted with lime juice, baked until soft and mashed with butter and black pepper. But my favorite way to eat it has started with a less than pleasant experience. Dicing squash is an athletic event, one that involves holding down a round objet on slick countertops and large knives wielded dangerously. There tends to be lots of cursing, sweat on my brow and results in a bad mood.