The top part of the squash is fairly easy: I cut it into thirds (vertically if it's standing straight up) and then each third into pieces that are ~1/4 inch thick. The bottom half is a little trickier. I'll cut it in half and then put the flat side down on the cutting board, and cut 1/4 inch slices. I'll then keep slicing each piece until they look like uniform fries, trimming as needed.