In one sentence, describe what the following article is about: Using a sharp chef's knife or a serrated knife, saw the knife back and forth until the top inch and the bottom inch (2 centimeters) of the butternut squash are gone. Discard these pieces. When cutting a squash, hold your knife's handle with your middle, ring and pinky finger. Use your thumb and index finger to balance the blade. The "blade grip" offers more control and balance than a normal grip. Since butternut squash is circular, it has a tendency to roll around on the cutting board. Stabilize the squash with your non-dominant hand before cutting into it, and curl your non-dominant fingers under your palm in order to make a claw shape, pressing down on the squash with the first joints of your fingers. Peel the squash like a potato, working from top to bottom. Discard all of the skin. Then, cut the squash's top away from the bottom, so that you have one small piece (the top) and one large piece (the bottom). Keep the small piece on its side, like a rolling pin, and cut a slice every half-inch or inch. Cut evenly through the piece so that the slices come out as perfect circles. To make the cubes, cut 2 or 3 evenly-spaced slices across the width of the circle. Then turn the circle and cut it again. This will create a cube shape. Remember that the cubes don't have to be perfect. Keep the irregular pieces to cut down on food waste. Place the base of the squash on the cutting board and cut it down the middle. You can use your other hand to press the blade down, working in a see-saw motion. Be sure your hand is not wet or slippery, however, as you could easily cut yourself if it slips. Using a melon baller, an ice cream scoop or a spoon, remove the seeds from the squash. Set them aside to make a tasty snack, if you like. If not, discard them. Cut the base into half-moons and then cube them. Make them as close in size as you can to the top cubes. The cubes should be tender enough to be pierced with a fork. Cubes of butternut squash can go in omelettes, pizzas, salads or by themselves a healthy snack.
Summary: Cut off the top and bottom of the squash. Peel the squash, then cut it in half. Cube the top. Cut the base in half. Remove the seeds. Cube the base. Microwave the squash cubes for 3-4 minutes. Put the cubed squash inside your favorite dish.

In one sentence, describe what the following article is about: Once your rig lands in the water, you need to keep it from floating farther away from you. To temporarily hold your line, stick your index finger away from you again and grip the fishing line. Pull it back against your rod and hold it in place. If you threw your line out too far or want to try again, you can bring your line in by turning your reel handle clockwise. If you need to, reel it all the way back until you have 612 inches (1530cm) of line hanging off of your rod and try throwing it again. If you want to loosen the lure and let it out further, rotate the handle counterclockwise. Once you're happy with the location of your line, you can lock the bail. Keep your finger on top of the line near your handle and flip the bail to the locked position with your nondominant hand. To flip the bail, simply pull it to the opposite side where it was originally locked. This will keep your rig from floating away as you wait for a catch. On most fishing rods, you'll hear the bail lock with a click. Once your rig is in a location that you're happy with, you can move your hand further down the handle. Adjust the line as you deem necessary. All that's left to do is to enjoy the outdoors and wait for a catch!
Summary: Grip your line again with your index finger. Rotate the reel handle if you're unhappy with the location of your lure or bait. Flip the bail to the locked position to lock your line. Hold your handle firmly and wait for a fish to bite.

In one sentence, describe what the following article is about: You want the outside to cook quickly, but not burn. A takoyaki pan is a metal pan that resembles a muffin tin. It has small round holes for each piece of takoyaki. If you don't have a takoyaki pan, a mini muffin tin will suffice. Generously brush the takoyaki pan with oil. Use a pasty brush to do this. Be careful when working with oil over a hot pan. Don't forget to oil the ridges in between the small bowls in the pan. Fill the holes with the batter completely. It is ok for the batter to overflow slightly. To make this easier, use a measuring cup with a handle to pour the batter. This will also help with spilling and mess. Do this by putting 3 pieces of octopus into each takoyaki. Sprinkle on 1/2 cup of chopped green onion. After that, sprinkle on the tenkasu and powdered katsuobushi. The takoyaki will now need to brown. If you like red ginger, you can also about 2 tablespoons of Beni shoga to the batter. During this time, the base of the takoyaki will brown. Don't turn or disturb the takoyaki during these three minutes. Let the takoyaki cook until the timer goes off. Afterwards, you will flip the takoyaki. Use long skewers to do this by cutting and scraping the batter between each takoyaki. Turn each piece 180 degrees so that the cooked portion on the bottom of the each ball faces upwards. Stuff the edges as you turn them so the ball ends up a nice rounded shape. To stuff the edges, push any pieces of takoyaki that are sticking up under the edge of each hole. Use the skewers to do this so you don't get burnt. During this time, turn the balls constantly. This will make sure the takoyaki cook evenly. The takoyaki should be golden brown on all sides when cooked. When the 4 minute timer goes off, it is time to plate the takoyaki. Use the skewers to do this as they will be very hot. You will now add the sauces. Pour takoyaki sauce and spicy Japanese mayonnaise over them. Sprinkle dried seaweed and some katsuobushi flakes on top. Serve immediately, but be careful as the takoyaki will be very hot inside.
Summary:
Heat the takoyaki pan on medium high heat. Wait until you see smoke rising from the pan before adding the batter. Add the octopus, green onion, tenkatsu and powdered katsuobushi to the takoyaki. Set a three minute timer. Break the connected batter between each bowl after the timer goes off. Set a timer for 4 minutes. Transfer the takoyaki to a plate.