INPUT ARTICLE: Article: Pumpkin carving can quickly become messy, and it's best to keep that mess off the floor or kitchen table. Lay down some newspaper or a brown sack from your grocery store on a flat surface. Lay out your tools, as well as a bowl for discarded pumpkin innards. Doing this protects the floor or table surface and makes for an easy clean-up when done. Once you're finished carving, you can bundle up the newspapers and throw the whole mess away. You can recycle the newspapers. For effective pumpkin carving, use a serrated bread knife, a jab saw (used to cut drywall), or a purpose-made serrated knife taken from a pumpkin-carving set. If you do not have a serrated knife, or if you prefer to use a straight-edged blade, opt for a paring knife or a fillet knife.

SUMMARY: Set up a spacious work area. Select a sharp knife.

In one sentence, describe what the following article is about: Make sure that the baking rack is in the bottom third of the oven. Begin by piercing the knife through the top of the squash until you reach the hallow part inside. Then, using a sawing motion, cut downwards. Continue cutting all the way around the squash until you reach the other side. Make sure that you get all of the stringy bits out. Discard the pulp when you are done. You can throw the seeds away too, or you can save them for another recipe. Make sure that the squash is facing cut-side-up.  To prevent the squash from burning or drying out, consider filling the pan with ¼-inch (0.64 centimeters) of water. Rub the flat side and hallow of each squash with butter first, then add the brown sugar and maple syrup. Sprinkle each half with some salt and pepper, if desired. The squash is ready when the top is browned and the flesh is soft. You can test it for doneness by poking it with a fork or knife. If you can pierce the squash all the way through, it's ready. If some of the maple-butter did not get absorbed, scoop it up with a spoon, and drizzle it over any dry patches. You can serve it right in the skin, or you can scoop the fleshy bits out with a knife, and serve it in a bowl.
Summary: Preheat the oven to 400°F (205°C). Cut the acorn squash in half, vertically. Pry the two halves apart, and scrape out the seeds and pulp with a metal spoon. Place the squash on a roasting pan. Fill each half with equal amounts of butter, brown sugar, maple syrup, salt, and pepper. Bake for 1 hour to 1 hour and 15 minutes. Let the squash cool before serving.

INPUT ARTICLE: Article: If you want the tree to produce fruiting branches low to the ground, you can prune it to knee height and cut back the side branches to one or two buds. This will direct the tree's energy to producing low branches at the cuts you made. On the other hand, you can lop off the bottom branches if you'd prefer the tree not to have branches low to the ground. Many fruit tree growers use a diluted solution of half white latex paint, half water to paint the tree trunk to act as a sunscreen. If you live in a region with very strong sun, like the Southwestern US, using this method will protect your tree from sun damage. It's important to weed the area around the tree as it grows to protect the roots and keep the tree growing healthy and strong. Pull the weeds by hand, rather than using an herbicide. Keeping the soil constantly wet is not necessary, and can lead to the roots rotting. Let the rainwater your tree. If a week has passed with no rainfall, water it thoroughly, then let it dry out again.

SUMMARY:
Decide how to prune. Protect the tree from sunburn. Control weeds. Don't overwater.