Squash is a nutritious vegetable that comes in many different shapes and sizes. Winter squash varieties include butternut, acorn, spaghetti and buttercup. Most winter squash has a tough skin that requires peeling and deseeding the inside before cooking. The most common summer squash is zucchini and yellow straightneck. Summer varieties are more tender making the skin edible and nutrient dense. No matter what type of squash you enjoy here are 4 ways to cook up this delightful veggie.
Seed and peel winter squash then cut into 1/2 inch slices. Summer squash can be sliced thicker or in wedges. Brush the squash with olive oil and season with salt and pepper. Cook for about 5-8 minutes per side or until tender.
Air Fry. Brush with olive oil and season with salt. Air fry at 380 degrees for 8 to 10 minutes flipping halfway through. This technique works great for zucchini and yellow squash.
Cut a whole squash in half or cut it into chunks. Season with olive oil and salt & pepper then roast at 400 degrees for 25 to 30 minutes or until tender.
Sautéed. Peel and seed winter squash and simply chop summer varieties. Sauté over medium heat with butter or oil until tender.
Cooked squash pairs well with fresh parmesan cheese. Simply sprinkle desired amount of cheese on top after cooking to add a flavor boost. Breadcrumbs can be added before cooking when you are roasting, air frying or baking. Cooked squash can be added to a variety of recipes and sauces but it’s best to have it precooked and seasoned to maximize flavor.