Spoiler alert: they're all fall vegetables. We suggest you use the summer to sharpen your knife skills so you'll be safe come autumn.k:
5. Jerusalem Artichoke 
Also called sunchokes, these taste like a potato/artichoke hybrid and are best peeled with a vegetable peeler. Photo by Flickr user bochalla
4. Turnip
Turnips, also easily peeled with a vegetable peeler can be tricky to slice and dice because they are round. Taking a sliver-thin slice off one side will help it lay flat, to keep your fingers out of the way. Photo by Flickr user post406
3. Butternut Squash
Butternut squash's thick skin and odd shape can throw even the most seasoned cooks for a loop. We like to separate them into two pieces: the round bulb and the cylindrical part toward the stem for easier handling. Photo by Flickr user levork
2. Rutabaga
The rutabaga, also called a "swede" or "yellow turnip," is actually a cross between a turnip and a cabbage. You can deal with these the same way you deal with their turnip cousins. Photo by Flickr user Johnath
1. Pumpkin
And our number one, most dangerous vegetable is the pumpkin. Pumpkins are great for so many things other than Jack-O-Lanterns and pumpkin pie. Their tough skin and hearty flesh bend knives the world over. That's why we like to eat them whole best, like in this delicious pumpkin fondue
Source: http://www.huffingtonpost.com/2012/06/15/most-dangerous-vegetables_n_1600773.html
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