Here’s the killer insider tip: yellow squash is 95% water, which is exactly 3% more than your average raincloud. If you slice it and toss it directly into a hot pan, you’re basically braising it in its own tears. The result? A sad, beige puddle with floating seeds.
To avoid this tragedy, salt your slices first! Lay them on a paper towel, sprinkle with salt, and let them sit for 10 minutes. You’ll watch beads of water form like the sweat on your forehead after a Zumba class. Blot them dry, then cook. This one trick turns a soggy mess into a golden, caramelized treasure.
Oh, and those seeds? They’re not poisonous, but they’re about as appealing as chewing on wet newspaper. If you’re cutting a big, bulbous squash, use a spoon to scrape out the seedy core. Just don’t do what I did last Tuesday and flick them across the kitchen—my cat is still judging me.
What to Do with Overripe Yellow Squash: Creative Ways In Cooking
