There are several common and delicious ways to cook squash depending on the type and desired outcome. Here are three popular methods: Pan-Fried Summer Squash:
- Slice the squash thinly (about 1/8 inch).
- Heat olive oil in a pan over medium heat.
- Add the squash slices in a single layer, season with salt, pepper, and garlic.
- Cook for 4-5 minutes until browned on one side, then flip for another 3-4 minutes until browned on both sides.
- Serve warm as a side dish.
Roasted Butternut Squash:
- Peel and deseed the squash.
- Cut into 1-inch cubes.
- Toss with olive oil, salt, and pepper.
- Spread evenly on a baking sheet with space between pieces.
- Roast in a 400°F oven for 30-35 minutes until tender and golden brown.
Whole or Halved Roasted Squash:
- Cut squash in half lengthwise and scoop out seeds.
- Rub flesh with olive oil and season with salt and pepper.
- Place flesh side up in a baking dish, cover with foil.
- Bake at 375°F for 45 minutes covered, then remove foil and bake 15 more minutes to brown the top.
- Serve by scooping out the flesh.
These methods work for different varieties of squash like summer squash, zucchini, and butternut squash, each highlighting their flavors and textures well.
