re: #79 dangerman

you know what’s a pain?

peeling and dicing butternut squash
i love the stuff - and wont buy the store “processed” stuff

making a butternut frittata with sage and gruyere
which will be well worth it

still…

Don’t peel it with a peeler.

Cut in half, then into half-circles, then work around the exterior trimming away the rind, all with a heavy knife. I use a cheap Chinese cleaver, which has enough heft that you can use any part of the blade. If using a French-type knife, hack with the heel of the blade.

Much faster, a bit safer, and it won’t screw up you peeler.