Reddit mentions of OXO Good Grips Y Peeler

I have found "Y" shaped potato peelers to be the best. I just use this OXO one: https://www.amazon.com/gp/aw/d/B00004OCIU/ref=mp_s_a_1_2?ie=UTF8&qid=1493315420&sr=8-2&pi=AC_SX236_SY340_QL65&keywords=oxo+potato+peeler&dpPl=1&dpID=41PPOI-cXuL&ref=plSrch

Roasted Butternut Squash Pasta Sauce

See the full recipe (with additional notes) at my blog here---- https://veggiechick.com/roasted-butternut-squash-pasta-sauce/

• 8-ounces pasta noodles of choice, gluten free if desired
  
• 2-pound butternut squash
  
• 1 tablespoon olive oil, (or 2–3 tablespoons vegetable broth)
  
• 1/4 teaspoon ground sea salt
  
• 1/8 teaspoon freshly ground black pepper
  
• 3/4 cup unsalted unsalted vegetable broth
  
• 1/2 cup unsweetened almond milk
  
• 2–3 garlic cloves, minced
  
• 1/2 teaspoon Spanish Paprika or regular paprika
  
• 1 teaspoon dried ground sage (or 1 tablespoon fresh chopped sage)
  
• 1/8 teaspoon cayenne pepper, optional but recommended
  
  

  INSTRUCTIONS
  

  
  

1. Preheat oven to 400 F. If making this sauce for pasta, prepare the pasta noodles as directed on the package, to al dente (using salted water). Drain. Set the pot to the side (you’ll be using it again later). 
   
2. Cut the squash in half lengthwise, and scoop out seeds. Peel with a vegetable peeler, making sure you go over it a couple times with the peeler so no white is showing (it should be orange on the surface). Cut off the stem on both sides, and cut into 1 to 2 inch evenly cut pieces.
   
3. In a medium bowl, add diced butternut squash and 1 tablespoon olive oil (or unsalted vegetable broth). Stir to coat and then transfer chopped squash to a baking sheet covered in parchment paper in an even layer. Sprinkle with salt and pepper. Bake for 25-30 minutes or until squash is tender.
   
4. To a high powered blender (or food processor), add the cooked butternut squash, 3/4 cup vegetable broth, almond milk, garlic, paprika, sage and cayenne pepper. Puree the mixture until smooth, starting on low speed and increasing as you go. Transfer the sauce back to the pot and heat over medium-low heat for 5-10 minutes, stirring often, until warm.
   
5. Serve this sauce mixed in with your favorite pasta or gnocchi and top with fresh sage and pumpkin seeds, if desired.
   
6. *This is best served immediately, but if making ahead of time, I highly recommend to store the sauce separately (in an airtight container in the fridge) until serving. Otherwise, the sauce may be absorbed into the pasta and will not be as flavorful. This recipe makes a total of 2 cups sauce. Serving size about 1/2 cup.

The one on cocktailkingdom.com is great.

I use the OXO peeler and the cocktail kingdom channel knife. The OXO peeler is comfy in the hand and the cocktail kingdom channel knife cuts nice and deep easily.

http://www.amazon.com/OXO-Good-Grips-Y-Peeler/dp/B00004OCIU/ref=sr_1_1?ie=UTF8&qid=1462837260&sr=8-1&keywords=oxo+good+grips+black+peeler

http://www.cocktailkingdom.com/channel-knife

So I don't know what kind of peeler you're currently using, but I MUCH MUCH prefer ones that are this shape rather than the ones that are straight.

Getting a y shaped peeler can really be useful for a lefty. Some of my guys at work who were lefties kept nicking themselves with the normal peeler so I bought them one like this https://www.amazon.com/gp/aw/d/B00004OCIU/ref=mp_s_a_1_3?ie=UTF8&qid=1527264331&sr=8-3&pi=AC_SX236_SY340_QL65&keywords=y+peeler&dpPl=1&dpID=41PPOI-cXuL&ref=plSrch worked like a charm!

Several of my family and friends swear by this oxo good grips peeler:

https://www.amazon.co.uk/OXO-Good-Grips-Y-Peeler/dp/B00004OCIU

Just get a knife sharpener. The 5-10 dollar ones from Amazon. Don't bother with a honing rod - just use the sharpener once every week or so. It will not work with serrated knives though.

Get a proper peeler like this one. Or this one

Sharpen your peeling knife on the sharpener and you should be fine. Use it to hand cut small things or for delicate work like peeling shallots. But do not use it as a vegetable peeler.