Because it’s so simple. Yet everyone overcomplicates it. “How long? Is it three minutes? Four? What if I cut it differently?”
Calm down. It’s squash. It wants to be loved, not stressed over.
You can blanch squash for any recipe. Add to pasta. Layer in a gratin. Toss in a cold antipasto.
It’s the kitchen equivalent of a high-five. Quick, satisfying, and makes you feel clever.
Quirky fact to impress your dinner guests
The word “squash” comes from the Narragansett word “askutasquash.” Means “eaten raw.”
But don’t eat it raw. That’s for history books. Blench it. Taste the future.
Also, squash seeds are totally edible. Blanch the seeds too? Yes! With salt. They’re delicious.
You’re not just cooking. You’re transforming. From raw to radiant in 180 seconds.
