Summer Squash
Ingredients
Directions
Boil the summer squash in a bag or cloth in boiling water for about 45 minutes.
Press out as much water as possible.
Transfer to a vegetable dish, season with coarse sea salt and butter, and smooth over the top.
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 dish's main body; boiling softens its flesh into a tender, spoonable texture.
- Butter
- Adds fat and richness, coating the squash and carrying flavour across its mild taste.
The step that matters
Press out as much water as possible. Summer squash is high in water. Excess liquid left in the flesh dilutes the flavour and makes the dish watery, so pressing it out concentrates taste and keeps the texture firm enough to season well.
“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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