Summer Squash
Ingredients
Directions
Prepare and cook
Wash and cut the squash into small pieces.
Cook in boiling salted water or steam until tender.
Drain and mash
Remove to a piece of cheesecloth and squeeze until dry.
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 mash once cooked and softened.
The step that matters
Squeeze the squash dry. Summer squash holds a lot of water, and excess moisture left in the mash makes it watery and loose. Squeezing it in cheesecloth removes that water so the mash holds together.
“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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