Yellow squash, sometimes called summer squash, is a common vegetable found in many kitchens. It has a mild flavor and can be prepared in a variety of ways. Some recipes call for salting the squash before cooking, while others don’t require this extra step. So do you really need to salt yellow squash?
Why Salt Yellow Squash?
The main reason to salt yellow squash before cooking is to remove excess moisture. Yellow squash is over 90% water, making it prone to becoming waterlogged and mushy during cooking. Sprinkling with salt pulls out some of this moisture through osmosis.
This pre-salting step helps the squash hold its shape better and concentrate its flavors. The salt also enhances the natural flavors. Drawing out liquid helps caramelize the natural sugars as the squash cooks, resulting in a sweeter, more browned exterior.
When to Avoid Salting
While salting yellow squash can be beneficial, it isn’t strictly necessary. Here are some cases where you may want to skip this step:
- If using baby yellow squash – Tiny, young squash don’t have as much moisture content.
- When boiling or steaming – These wet cooking methods don’t require moisture reduction.
- In baked goods – The extra moisture doesn’t matter when mixed into breads or cakes.
- When cooking quickly – If cooking for just 2-3 minutes, there’s no time to draw out liquid.
- For maximum nutrition – Salting causes some vitamin and mineral loss as moisture leaves the squash.
How to Salt Yellow Squash
If you decide pre-salting is right for your chosen recipe, here are some tips for doing it effectively:
- Slice the squash first so salt can easily penetrate.
- Use 1/2 teaspoon salt per pound of squash.
- Toss squash with salt until evenly coated.
- Let sit 10-30 minutes, until releasing liquid.
- Pat squash dry with paper towels.
- The squash is now ready to cook as directed.
Seasoning Alternatives
For those who want to limit salt intake, there are other ways to remove moisture from yellow squash without compromising flavor:
- Sprinkle with vinegar or lemon juice instead of salt.
- Toss raw squash in a colander to drain excess liquid.
- Place squash slices between layers of paper towels.
- Freeze raw squash briefly to draw out moisture as it thaws.
Herbs, spices, garlic, and oil can also add lots of flavor if skipping the salting step.
Best Cooking Methods
Here are some top cooking techniques for yellow squash:
Roasting
Roasting concentrates flavors and caramelizes the natural sugars in yellow squash. Cut squash into 1/2 inch slices, cubes, or wedges. Toss with olive oil, salt, and pepper. Roast at 400°F for 15-20 minutes until tender and browned. Sprinkle with parmesan at the end.
Grilling
The high heat of the grill also caramelizes yellow squash nicely. Brush slices or halves with oil and grill 2-3 minutes per side. Sprinkle with herbs or rub with spices for extra flavor.
Sauteing
Saute sliced yellow squash in olive oil over medium-high heat until crisp-tender, 4-5 minutes. The high heat helps brown the exterior while keeping the interior moist. Toss with fresh garlic or onion.
Steaming
Steaming retains the most nutrition and hydration. Place squash halves or slices in a steamer basket over boiling water. Steam for 2-3 minutes until just fork tender but still bright yellow.
Baking
Baked yellow squash develops a velvety, creamy texture. Bake halves or slices at 350°F for 15-20 minutes. Scoop out pulp and mash with butter, cream cheese, or oil to make a side dish.
Best Squash Pairings
These ingredients go especially well with summer squash:
| Herbs | Spices | Oils & Condiments | Other Veggies |
|---|---|---|---|
| Basil | Curry powder | Balsamic vinegar | Onion |
| Dill | Cumin | Mayonnaise | Tomato |
| Mint | Chili powder | Buttermilk | Corn |
| Oregano | Smoked paprika | Yogurt | Zucchini |
| Thyme | Cinnamon | Tahini | Mushrooms |
Tasty Yellow Squash Recipes
Here are a few appetizing ways to use yellow squash:
1. Zucchini Corn Fritters
Grate squash and mix with corn, egg, flour, and herbs. Fry into crisp fritters and serve with yogurt dip.
2. Cheesy Squash Casserole
Layer sliced yellow squash with tomato sauce and cheese. Bake until bubbly and top with crispy breadcrumbs.
3. Thai Coconut Squash Soup
Simmer squash and onions in coconut milk with Thai red curry paste and ginger. Finish with lime juice.
4. Squash Ribbon Salad
Shave raw squash into ribbons using a vegetable peeler. Toss with mixed greens, feta, and balsamic dressing.
5. Parmesan Squash Fries
Toss cut squash with oil, salt, and pepper. Bake at 425°F until browned then toss with grated parmesan.
Storing Yellow Squash
To keep fresh yellow squash at its best:
- Store whole squash in a plastic bag in the fridge up to 5 days.
- Leave unwashed until ready to use.
- Wash just before prepping to maintain moisture.
- Wrap cut raw squash tightly and refrigerate up to 4 days.
- Store cooked squash in airtight container up to 4 days.
- Can be frozen up to 10-12 months for later use.
Conclusion
Salting isn’t an absolute must when cooking yellow squash, but can help reduce excess moisture and enhance flavor in certain cooking methods. To amplify taste without salt, use herbs, spices, oils, vinegar, or lemon juice. Roast, grill, saute, steam, or bake squash by itself or pair with complementary flavors. Store properly before and after prepping to maximize freshness and shelf life. With its mild taste and texture, yellow squash is a versatile veggie that shines in both savory and sweet dishes.