Here’s the secret: don’t drown them. You don’t need a massive stockpot of water; a medium pot with about an inch or two of salted water will do just fine. Why? Because you’re not making squash soup—you’re steam-boiling them, which keeps the texture firm yet tender. Bring that water to a rolling boil (lots of happy bubbles, please) and add your squash, cut into half-inch rounds or half-moons.
Timing is everything, and it’s laughably simple: boil for three to five minutes. That’s it! You want the squash to be fork-tender, not mushy. If it falls apart when you poke it, you’ve gone too far (but we forgive you—it happens to the best of us). Pro tip: set a timer and listen to one song on your playlist; when the song ends, your squash is ready.
And here’s a little magic trick: after you drain them, toss the hot squash with a pat of butter, a squeeze of lemon, and a pinch of red pepper flakes. Suddenly, you’ve got a side dish that tastes like you fussed, when you absolutely did not.
how to boil yellow squash on the stove
