Summer Squash
Ingredients
Directions
Prepare
Wash and cut the summer squash into small pieces.
Cook and drain
Cook in boiling salted water or steam until tender.
Remove the squash to a piece of cheesecloth and squeeze until dry.
Mash and serve
Mash the squash and season to taste.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Summer squash
- Forms the main body of the dish, and its moisture is what the squeezing step removes.
The step that matters
Squeezing the squash dry. Summer squash holds a lot of water. Removing it after cooking keeps the mash thick instead of soupy and watery.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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