I have a question about the recipe "Butternut Bricks with Ginger Maple Bourbon Glaze and Prosciutto Chips" from olin77. How is the squash prepped to become "bricks"? Just sliced into rectangles? Peeled? Unpeeled?
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Community Editor at Food52
Hi Jenny, I'm sorry you haven't received an answer to this yet, it seems like a step might have gone missing. I would peel the squash and then eyeball it into rectangles that are around 1/2-inch thick (and whatever length/width makes sense with your squash).
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