my bad, just follow the contours of the bulb. make sure you have a good grip and a sharp knife. a dull knife will murder your hand if you slip.That video doesn't do the bulb with a knife ;P
more or less follow the curve.... pretty much like theory's vid on here with watermelon:
squash can pretty much murder the edge of your knife so be prepared to probably be needing to sharpen it after cutting squash
And if you have a use for the scraps, you don't need to peel certain things at all. When we are using butternut squash, I cut the tops off and cut the bulbs in half. Scoop out the seeds and roast with the skins on. Peel or food mill and into soup or puree they go. Rather than peel the top, I block it right away so it is a giant rectangular cube. Then I take the 4 pieces I cut off, with a decent amount of flesh on them and roast or boil them, then peel or food mill and add them to the soup or puree. Then I can dice the top part and roast.
For ginger I basically do the same thing, grab the biggest pieces and block them without peeling. The smaller pieces and the scraps I cut off go to the bar for ginger syrup, into pickling brines, or get steeped in oil or simple syrup for vinaigrettes.
"God sends meat and the devil sends cooks." - Thomas Deloney
+1 do pretty much the same thing.
I haven't lived the life I wanted, just the lives I needed too at the time.
if only that parer was sharp. I myself don't use a peeler, they suck no matter what.
Chewie's the man.