Cutting Squash for Vegetable Kabobs

Video Transcript

"Hi this is Matt on behalf of Expert Village and today we are going to learn to make a Mediterranean vegetable kabob. O'kay so now let's work on our squash here. Let's cut the ends off. We definitely don't want the ends. Throw that in our waste bowl now. Let's peel our squash. A lot of people do it really fast and they cut big chunks out and it is wasting the squash so we're just going to do it real slow and just get a thin layer off. That makes a lot of squash to you. Do it very thin. Be patient, I know we are eating in to our 60 minute promise but we will definitely come in way under that with this and just in the knick of time with the rice which is cooking right now. Anyway, you just want to definitely be careful and not be wasteful. Here is our squash and we are going to cut this lengthwise. Cut that in half like that and do it again with this half and do it one more time here and one more time here. O'kay now what we're going to do is we just want small pieces because the skewer is going to go through. Something like that and something like this. About an inch and these are small. But just like this is perfect. These little tiny pieces here will probably be used. Don't waste them. You can cut it up and put it in the rice if you wanted to. These are perfectly sized right there. We can use that and that. The squash was really thin on the end and fat on one end and so this is probably not going to be used but like I said we can use it for something else, stir fry or salad, whatever, and now we're going to move on to our eggplant."