Not sure what is with all the sweetener in so many of these recipes, Maple syrup this, and brown sugar that. We just do squashes on their own merit. Butter, Salt & Pepper is all we ever use. The Pine Nuts (as suggested), or Pecans, look appealing as well.
As to the cutting, I just knock off the stem (generally dry and difficult to cut), and cut lengthwise. It's not easy, just slow & steady. My wife will always have me do it if she is cooking. A 10" slicer is essential.
Not sure what is with all the sweetener in so many of these recipes, Maple syrup this, and brown sugar that. We just do squashes on their own merit. Butter, Salt & Pepper is all we ever use. The Pine Nuts (as suggested), or Pecans, look appealing as well.
As to the cutting, I just knock off the stem (generally dry and difficult to cut), and cut lengthwise. It's not easy, just slow & steady. My wife will always have me do it if she is cooking. A 10" slicer is essential.