The Easy Trick to Avoiding Mushy Summer Squash

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The Easy Trick to Avoiding Mushy Summer Squash
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  • 📰 epicurious
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It converted one squash-averse editor.

. 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.

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 season's perfect 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 . 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.I'm 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 it's definitely one that'll be added to my regular summer rotation.

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