For many, fall is the best time of year. There’s the brightly coloured foliage, we can bust out our jeans and sweaters and boots, our seasonal allergies disappear, and where do we even get started on food? From peach and blueberry pie to pumpkin spice everything, it’s the season that’s bursting with fruit flavour. And veggie flavour.
The produce available right now is robust and packed with goodness, whether you want to roast them or puree them into thick, creamy soups. But do you know how to properly cut them? To make your meals a little easier, here’s what you need to know.
If you’ve ever wondered how cauliflower in veggie trays is so perfect, look no further than PureWow’s tutorials. There’s a method to the madness that needs to be followed, from the initial cut to the removal of the leaves, and how to handle the knife. Also, it’s easier to wash cauliflower after it’s been cut into florets. Your crudite platter has never looked this pretty.
See video, above, for proper instructions.
Acorn squash looks about as intimidating as a wax turnip or pineapple, but as long as you’re slow and methodical, a trip to the emergency room won’t be in your immediate future. This video will show you how it’s done.
Butternut squash soup or ravioli is the perfect fall food. And it always seems like such a good idea…until you realize you have to cube the veggie just so. But as long as you have a sharp knife and start at the bottom (then flip it and finish off the top), it’ll be ready for roasting or pureeing in no time. Don’t fight with the squash, master it — you can find out all you need to know in the video, below.