There's nothing like enjoying roasted squash or a delicious, velvety squash soup during the colder months. Winter squash is so versatile too, you can mash it, blend it into soups and chilis, roast it for toppings on salads, and more!
Yet, you can also cook it the wrong way, where you'll end up with mushy or bland squash instead of firm and flavorful. Here are a few mistakes to avoid when cooking squash so you can make the most of your dishes:
Not Using the Right Cooking Technique
"Maybe the biggest mistake is not using the proper cooking technique to match the consistency that you are aiming for with the finished product," says Nick Schmuck, chef and partner at Walden in Chicago. Squashes behave very differently when cooked in the oven or on the stovetop.
Generally, a squash that is roasted in the oven is going to have a much softer texture, one that can get mushy if mixed with other ingredients, but making it ideal for a purée, soup, or being mashed. What's more, it can differ based on how you're roasting, too. "Roasting half of a squash whole in the oven vs cubing and roasting pieces will even yield a different texture," he says.
Yet, searing is different. "Searing squash over med-high heat on the stovetop typically yields a firmer texture that can stand up to different uses," he explains. And sadly, there isn't really a fix if you do it incorrectly and scorch the squash, so be careful!
Boiling is also an option that's particularly helpful if you're making a soup or purée. Simply cook in salted water until tender, and you can even blend the squash straight in the pot (to save on dishes) by using an immersion blender.
Not Seasoning Enough
This is pretty much a general food rule with all recipes and ingredients, but improper seasoning for squash can make or break a dish. "It's important to season ingredients at the beginning and during the cooking process so the salt can penetrate the food and taste seasoned versus tasting bland with a salty exterior," says Schmuck.
"On the stovetop that means adding salt when you add the raw ingredient. For the oven, toss or rub the squash with a bit of oil and then toss with salt. And if you are boiling, season the water you are cooking it in," he says. Plus, taste a piece halfway through the cooking process and adjust seasoning, if need be.
Not Matching Technique and Flavor
Matching the cooking technique to the flavor profile you desire can make sure it comes out the right way. "Sometimes you want a pure flavor, and boiling and mashing or pureeing might be the right technique. But if you want roasted flavor, and want to get creative with seasoning, roasting in the oven with herbs or spices is the way to go," Schmuck explains.
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FAQs
Cooking Whole
Cut the squash in half, clean out the seeds with a spoon and place cut-side down on an oiled sheet pan or lasagna dish. Add about 1/4 inch of water to the pan and bake at 375 degrees for 45-50 minutes, or until you can easily poke through the squash with a fork.
Why is my baked squash so mushy? ›
Not Using the Right Cooking Technique
Squashes behave very differently when cooked in the oven or on the stovetop. Generally, a squash that is roasted in the oven is going to have a much softer texture, one that can get mushy if mixed with other ingredients, but making it ideal for a purée, soup, or being mashed.
What happens if you overcook squash? ›
Other vegetables only degrade in quality a small amount with longer cooking, and some even improve over time, but butternut squash sadly gets stringy and terrible when overcooked.
How do you freeze winter squash without it being mushy? ›
Slice the squash into manageable chunks, like 1-inch cubes or slices. Spread the cubes or slices on a parchment-lined baking sheet in a single layer. Freeze at least one hour, or until fully frozen. Transfer the frozen squash to a zip-top bag, remove as much air as possible, and store in the freezer for up to a year.
What temperature is too hot for winter squash? ›
Secure your squash success 🌡️ by nailing the perfect temperature range from seed to harvest! 70-85°F soil temperature is ideal for germinating winter squash seeds. Day/Night temps matter: 70-85°F day, 50-70°F night for healthy growth.
What is the easiest way to cut winter squash? ›
They can also be difficult to cut, peel, and prep. There's a simple solution likely in your kitchen: the microwave. Whether you're working with a petite honeynut, deep green acorn, or the ubiquitous butternut, the safest and easiest way to break down a squash is to start with a spin in the microwave.
How long does it take to cure winter squash? ›
Curing helps to harden the skin of winter squash and can even aid in healing minor wounds. Proper curing will improve the shelf life of winter squash too. If the weather conditions are right, you may cure your squash in the field for 7–10 days after cutting off the vine. Look for dry, warm days at 70–80°F.
How to cook squash without it getting soggy? ›
Roasting zucchini at a high temperature instead of baking or sautéing helps develop browning and a slight char on the outside, which keeps it from getting soggy. It also concentrates the flavors, giving this subtle veg a little more oomph.
How do you take the bitterness out of squash? ›
It's called milking the vegetables. It's not milk, but looks like it. I milk my zucchini and squash. Then salt it, wait a few minutes, then rinse.
Why does my squash taste sour? ›
Extreme cold, heat, drought or too much irrigation, or even a lack of plant nutrients, excessive pest infestation or disease can all create these elevated levels of cucurbitacin in the squash resulting in a bitter flavor.
If it's looking brown or is about to fall off, it's no longer fresh. When you smell the squash, does it have an unpleasant odor? These are signs it's likely gone bad and shouldn't be eaten.
How do I know when my squash is done? ›
A squash that's ready will certainly have a thick, woody stem. If there's any trace of lively looking green-bendy-fleshiness left in the stem, it's not yet ready. Try to see if you can make a little indent with your fingernail or if your thumb makes an imprint when pressing against the tough squash skin.
What are the signs of toxic squash? ›
The most common symptoms associated with toxic squash syndrome include diarrhea, vomiting, and abdominal pain. In extreme cases, toxic squash syndrome has caused swelling in the liver, gallbladder, kidney, and pancreas.
Do you have to cure winter squash before eating? ›
For the best-quality squash, wait to harvest all types until they are mature — at least 50–55 days after the fruit has set — and cure before storing and eating.
