It's getting very cold and dark these days, so I'm getting back into soup mode. Today it was butternut squash. This is my favourite recipe:
http://www.kellychilds.com/my-favourite-soup-butternut-squash/
Pretty simple to make. I halve the recipe, or else roast two squash but put the second one in the freezer, the soup is much faster to make if the squash is ready in advance. Protip: if you use an immersion blender, make sure the base is metal and not plastic, else the heat of the liquid can warp the bottom.
The real reason I bothered to post this is because I noticed an odd side effect every time I cut up a squash, and finally decided to look it up. See this:
http://www.gardeningblog.net/2011/10/12/why-butternut-squash-hurts-your-hands/
TL:DR
A butternut squash, when cut, secretes a strong astringent sap as a self defense mechanism to help 'scab' over a 'wound', sealing off the innards against spoilage by drying out rapidly, and increasing its chances of ripening. It's difficult not to get any on your hands when prepping a squash, the side effect wherever you touch it is extremely dry, tight skin on your hands.
The more you know!