Roasted Yellow Squash (Foolproof Method)
User Reviews
5
Roasted Yellow Squash (Foolproof Method)
Description
The recipe starts with halving each medium-sized yellow squash lengthwise and scoring the flesh with shallow crosshatch cuts. Salting the flesh draws out water, which is then patted dry to avoid soggy texture and improve caramelization during cooking. The squash is first browned flesh-side down in ghee in a skillet, and then seasoned with black pepper, garlic powder, and dried thyme.
After browning, the skillet is transferred to a preheated high-temperature oven to roast the squash until tender. This dual cooking method creates a golden crust while cooking the interior evenly. The dish offers a balance of mild squash flavor with savory seasoning and a satisfying texture.
It can be served immediately as a warm side or stored in an airtight container in the refrigerator for up to four days, even enjoyed cold as an antipasti. Reheating is done gently in the microwave at reduced power. This method yields consistently cooked squash without the excess moisture common in other roasting techniques.
Ingredients
- 3 yellow squash medium-sized, unpeeled, ends trimmed
- 1 teaspoon kosher salt or ½ teaspoon of any other salt, including Morton kosher salt, Diamond Crystal brand
- 1 tablespoon ghee
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon thyme dried
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 reduces moisture, promoting caramelization and preventing sogginess.
- Pat dry after salting to remove surface moisture, while the scoring lets salt penetrate the flesh.
- Check doneness as squashes and ovens vary; ensure squash is tender and browned.
- Store leftovers up to 4 days refrigerated; can be served cold or reheated gently in microwave at 50% power.
- Freezing leftovers is not recommended due to texture changes.
- About half the salt remains after blotting, so no extra salt is needed during cooking.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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