![]() ![]() To score, use the sharp tip to make a series of incisions in the shape of a dotted line, then cut all the way through the dotted as directed above. I like to score the flesh first to make sure I can safely cut all the way through the squash. The stem will stay on only one half, and you can leave it on for the roasting process. ![]() Instead, lay your knife down, and grab the bottom end of the two halves, pulling them apart. Unless you’re using a very sharp chef’s knife, do not cut through the stem. Continue cutting on the same line, repositioning and flipping your squash over as needed, until you’ve cut all the way through around the bottom of the squash on both sides. If you feel your knife getting stuck, pull it out and start your cut again. Keep pressure on the knife until you feel it reach the hollow center. ![]()
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