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.
What happens if you overcook squash? ›
Overcooking the squash
Another big mistake many people make when preparing squash is overcooking it. You want your zucchini and other squash types to turn out tender and flavorful. However, if they end up getting cooked for too long, that's not what's going to happen. The squash will end up mushy and spongy, instead.
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.
How do you make winter squash last? ›
You'll see best storage results when you stash squash in a cool, dry spot. For most winter squash, store at 50º to 55º F with relative humidity of 60 to 70 percent. The one exception, again, is Acorn squash, which should be kept at temperatures less than 55. Higher temperatures cause the flesh to become stringy.
What temperature is best for winter squash? ›
Temperature and Humidity
Most winter squash prefer warm weather and grow best in 50°F to 90°F. Winter squash plants tolerate light frost for short periods.
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.
When should you not eat squash? ›
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 you cook squash so it doesn't get soggy? ›
Heat a large skillet over medium heat with a few drizzles of olive oil. Add the squash and sauté for about 7 to 10 minutes, stirring occasionally so that all sides get cooked. I like to cook mine until it's soft, yet still has a firm bite, but before it becomes too watery and mushy.
Why cook squash cut side down? ›
Putting it cut-side down creates a sort-of steam chamber for the flesh, helping it cook faster and retain moisture (no dried out squash here!).
How do you take the bitterness out of squash? ›
Salting helps combat the bitterness of both of these water-dense vegetables by drawing out some of the excess moisture and the bitterness, aiding with the overall texture as well. Just don't forget to lightly rinse some of the salt off.
Selection: Acorn squash should be uniformly green and matte—streaks/spots of orange are fine, but too much orange indicates over ripeness and the squash will be dry and stringy.
How do you keep squash from getting mushy? ›
Slice and salt zucchini in advance of cooking to draw out some of the vegetable's excess moisture (while also seasoning it more thoroughly). To do this, cut up a pound of zucchini and toss it with ½ teaspoon of table salt. Let it drain in a colander for about 30 minutes before patting it dry and cooking it.
How to tell if squash is bad? ›
Keep your eye out for any brown spots or blemishes; these can indicate the start of spoiling. Any soft spots or slimy areas are also a sign that your squash has gone bad. Old squash tends to have soft flesh, leathery skin, and a hollow feel. And, of course, any spots of mold mean it's time to toss your squash.
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.
