Roasted Yellow Squash (Foolproof Method)
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5.0
27 reviews
Excellent
Roasted Yellow Squash (Foolproof Method)
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To make perfectly roasted yellow squash, salt it to draw water out, pan-fry it, then finish it in the oven.
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Ingredients
- 3 yellow squash medium-sized, unpeeled, ends trimmed
- 1 teaspoon Diamond Crystal kosher salt or ½ teaspoon of any other salt, including Morton kosher salt
- 1 tablespoon ghee
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon dried thyme
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Instructions
- Cut each squash in half lengthwise. Make shallow cuts in a crosshatch pattern on the flesh side. Sprinkle 1 teaspoon of kosher salt over the flesh and let it rest for 15 minutes. The salt will draw water out. The crosshatch pattern helps the salt penetrate the squash.
- After 15 minutes, the squash will have visible water droplets on its surface. Pat it dry using paper towels.
- Preheat the oven to 450°F.
- In a large, 12-inch, oven-safe skillet, heat the ghee over medium-high heat. I use a cast-iron skillet.
- Place the squash in the skillet in a single layer, flesh side down. Cook the squash for about 5 minutes, until the bottom is browned. If the pan becomes too hot, reduce the heat to medium.
- Turn the heat off. Flip the squash. Sprinkle it with black pepper, garlic powder, and dried thyme.
- Transfer the skillet to the preheated oven.
- Roast the squash for about 20 minutes, until tender. Serve immediately.
Notes
- Scoring and salting the squash's flesh eliminates extra liquid, helps the squash caramelize, and prevents sogginess.
- Even though we pat the squash dry after salting it, enough salt gets inside thanks to the scoring that there's no need to add more salt.
- Squashes and ovens vary. You'll need to check and ensure that the squash is cooked through, tender, and browned.
- You can keep the leftovers in an airtight container in the fridge for up to 4 days. They are delicious when served cold, like antipasti. Alternatively, reheat them in the microwave at 50% power. I don't recommend freezing the leftovers.
- The nutrition info assumes that about half the salt remains in the dish after blotting the squash dry.
Nutrition Information
Show Details
Serving
1squash
Calories
78kcal
(4%)
Carbohydrates
7g
(2%)
Protein
3g
(6%)
Fat
5g
(8%)
Saturated Fat
3g
(15%)
Sodium
191mg
(8%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Nutrition Facts
Serving: 3servings
Amount Per Serving
Calories 78 kcal
% Daily Value*
| Serving | 1squash | |
| Calories | 78kcal | 4% |
| Carbohydrates | 7g | 2% |
| Protein | 3g | 6% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Sodium | 191mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
27 reviews
Excellent
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