Occasionally, as a food writer, you get an assignment that leaves you somewhat dubious. Such was the case when my editor David asked me to write about an easy way to avoid cooking mushy summer squash.
A confession: I love mushy summer squash. Thin slices of yellow squash, white zucchini, green zucchini, and onion sautéed in butter with sprigs of thyme and plenty of black pepper is one of my go-to summer main courses. (Yes, main course.)
So when David asked me to cook summer squash so it stayed crisp, my first thought was, “Why would you ever do that?” But I agreed to give his special technique a try, all the while expecting to ruin my first round of the seasons perfect squash.
Heres the essence of Davids tried-and-true, time-honed method for not overcooking summer squash: cut it into larger pieces. I got to work, slicing each medium-sized squash in half lengthwise, and then pulled out the ruler. Each half was sliced into 1/2-inch-thick semi-circles (which is bigger than youre probably picturing). I heated the oil over medium-high heat and then scraped the squash from my cutting board into the pan so that it covered the bottom in one layer. A heavy hit of salt went over the top and a few sprigs of freshly snipped rosemary were tossed in. Then I left the pan alone to allow the squash time to caramelize.
After about a minute and a half, I gave the pieces a toss with a rubber spatula. A good dose of freshly cracked pepper went in and again, I let the squash do its thing, stirring every 45 to 60 seconds until the vegetables were sufficiently browned and thoroughly cooked through, about 5 minutes more.
This content can also be viewed on the site it originates from.
Instead of the mess a squash Im used to, the resulting side dish was tender and buttery, but each piece retained its individuality and a little bit a bite—easy to pierce with a fork or grab piece-by-piece by hand.
So maybe David was right this time. It might not be the squash of my youth, but its definitely one thatll be added to my regular summer rotation.
If overcooked while sauteing, the squash will disintegrate while baking, which is why you want to cook the squash until just tender. When it comes to mixing the squash with the other casserole ingredients, make sure all the other ingredients are well combined before gently folding in the sliced squash.
Fall is in the air, which means its officially squash season. And what could be cozier on a chilly autumn evening than the smell of a squash roasting in the oven? (Dont say a pumpkin-spice latte.) But preparing squash can be tricky. So we asked senior food editor Dawn Perry to tell us the most common misconceptions about cooking squash—and reveal to us the best methods for doing it just right.
Sure, squash is starchy, but it’s also really versatile, flavor-wise; it can be prepared sweet, savory, salty, whatever. You can fold it into a pasta for a hint of sweetness, or bake it into a pie like a sweet potato. If you are going the sweet route, be sure to balance your seasoning—brown butter, maple—with a salt or acid. But feel free to experiment with flavor combinations. “It’s not just about brown butter and sage,” Perry says. “Winter squash loves to make friends. Its nutty sweetness is great for thickening a tomato soup. And you can even use it in place of pumpkin purée.” Dont forget that squash isnt just pilgrim food, either. “Squash loves to travel,” Perry says. “It’s good with Mexican cheeses. It’s as comfortable in a curry as it is in a taco as it is in a pasta.”
Just as it has a versatile range of flavor possibilities, squash can be cooked in all sorts of ways. You can steam it, boil it, roast it, or bake it. That doesn’t mean every squash is going to be perfect in every iteration, however. “Play to each squash’s strengths,” Perry says. “Butternut squash caramelizes great when roasted at a high temperature, and it holds its shape. Kabocha is super creamy, great for soups, purées, or even for using as a sauce. And delicatas have a quick-cooking flesh and skin—so they’re great for salads, because you can cook them quickly and then cut them into easy, bite-sized pieces.”
Ok, so some squashes—like butternut and kabocha—should be peeled before you eat them. But certain varieties, especially the smaller ones like acorn and delicata, have softer, more tender skins, so you dont have to bother with the peeling; just eat them. “Stop making yourself crazy trying to get the skin off,” Perry says. “Its edible.” If you are cooking with the skin on, no need to make seasoning adjustments; just cook according to the recipe directions.
For those squashes you do need to peel, there are a few tricks for making the process a little less painstaking. For one thing, use a sharp, Y-shaped peeler and cut strategically as you go, Perry says. “All squashes are wobbly creatures, so if you’re peeling, cut a slab off to create a flat side and put that down as a stable base to work with while you navigate all the funny shapes.” More specifically, if it’s a butternut squash you’re tackling, “divide him into his tush and his neck,” so you can deal separately with the straight and curved sections.
After about a minute and a half, I gave the pieces a toss with a rubber spatula. A good dose of freshly cracked pepper went in and again, I let the squash do its thing, stirring every 45 to 60 seconds until the vegetables were sufficiently browned and thoroughly cooked through, about 5 minutes more.
So maybe David was right this time. It might not be the squash of my youth, but its definitely one thatll be added to my regular summer rotation.
So when David asked me to cook summer squash so it stayed crisp, my first thought was, “Why would you ever do that?” But I agreed to give his special technique a try, all the while expecting to ruin my first round of the seasons perfect squash.
This content can also be viewed on the site it originates from.
Instead of the mess a squash Im used to, the resulting side dish was tender and buttery, but each piece retained its individuality and a little bit a bite—easy to pierce with a fork or grab piece-by-piece by hand.
How to Make Roasted Butternut Squash
FAQ
How do you fix overcooked squash?
Does squash take a long time to cook?
How to cook yellow squash if it’s not mushy?
How to Cook Yellow Squash so it’s Not Mushy: Slice the squash rounds thicker than you would typically slice for sautéing. A good ½-inch thick disc is perfect, because it becomes tender in the oven, but doesn’t turn to mush. If you prefer a more crisp-tender texture, I recommend slicing the rounds even thicker.
how do I prepare yellow squash?
Roasted (or Baked) – Cut in half, slice or cut into pieces. Brush with olive oil and season with salt. Bake at 400-degrees for 20-25 minutes or until tender. Throw some other veggies on there to make a delicious roasted vegetable medley. Sautéed – Slice or cut into smaller pieces and sauté in butter over medium-high heat for 10-15 minutes or until tender. Season with salt or seasoning (see ideas below). Grilled – Cut into thick slices or wedges. Brush with vegetable oil and grill for 5 minutes per side or until tender. Season with salt with each turn. Air Fried – Brush with olive oil and sprinkle with salt. Air fry at 375-degrees for 8 minutes, flipping half-way through. Season more after flipping if needed.
How do you use up extra squash?
Use Up Extra Squash: a simple butternut squash sautee is my favorite way to use up extra scraps of squash after making squash fries or squash and apples, as you can easily adjust the ingredients to however much squash you need to cook up.
Can you eat squash if it’s starchy?
del>Sure, squash is starchy, but it’s also really versatile, flavor-wise; it can be prepared sweet, savory, salty, whatever. You can fold it into a pasta for a hint of sweetness, or bake it into a pie like a sweet potato. If you are going the sweet route, be sure to balance your seasoning—brown butter, maple—with a salt or acid.