Sautéed squash eventually gets jammy and saucy if cooked long enough, ideal as a way to coat big pieces of pasta.
Author: Chris Morocco
Toss raw halved squash with salt and let it sit for at least ten minutes (and up to 30) to draw out some liquid, and then pat dry with paper towels. This also seasons it from the inside out, concentrating...
Author: Molly Baz
Smothering is a Cajun cooking term that refers to browning anything from meat to vegetables in oil, then braising it in a small amount of liquid, tightly covered, until tender.
This summery play on ratatouille includes a bright mix of zucchini and summer squash turned into "noodles" along with quick pan-seared cherry tomatoes and eggplant.
Author: Katherine Sacks
Cooking summer squash low and slow yields sweet, nutty, tender-but not mushy-results. They fold into pasta beautifully, but that's just one of many ways to use them.
Author: Claire Saffitz
The soup can also be served warm.
We're flipping the script and marinating after grilling. In the case of squash, it produces maximum flavor without compromising char or texture.
Author: Claire Saffitz