Squash Cooking on the Stovetop: Easy and Delicious Recipes

I've always had a soft spot for squash. There's just something about its versatility and that subtle sweetness that always makes me happy. For ages, I stuck to roasting squash in the oven, but I was always intrigued by the idea of cooking it on the stovetop. The thought of it being a little tricky or turning mushy kept me from trying it, though.

Well, let me tell you, my worries were completely unfounded. Cooking squash on the stovetop is actually a breeze, and often way faster and more convenient than roasting. Plus, the flavour is just as good, if not better!

In this article, I'm going to share my go-to methods for cooking squash on the stovetop, along with some of the tips and tricks I've learned along the way. We'll cover everything from basic prep to flavour combos, and even sprinkle in some personal stories and insights to make it all feel a bit more relatable. Let's get started!

Part 1: Choosing the Right Squash

The first step to cooking amazing stovetop squash is picking the right one. There are so many squash varieties out there, each with its own unique flavour and texture. Here are a few of my top picks for stovetop cooking:

butternut squash

Butternut squash is a classic for a reason. It's got that sweet, nutty flavour we all know and love, and its firm, dense texture holds up perfectly to cooking. It's also pretty easy to peel and cut, which is always a bonus, right?

acorn squash

Acorn squash has a bit more intensity than butternut, with hints of maple and brown sugar. It also has a unique, gorgeous shape that just adds a touch of visual appeal.

kabocha squash

Kabocha squash, also known as Japanese pumpkin, has that deep orange flesh and a sweet, slightly earthy flavour that I find really satisfying. It's a good choice for those who prefer a less sweet squash.

If you're still not sure which squash to go for, I always recommend chatting with your local greengrocer. They're usually experts and can help you find a squash that's in season and perfect for your needs.

Part 2: Preparing the Squash

Once you've got your squash picked out, it's time to prep it for cooking. This involves peeling, seeding, and chopping the squash. Here's how I do it:

Peeling the Squash

Start by peeling the squash. A sharp vegetable peeler will do the trick. You want to remove the outer skin completely. For butternut squash, it might be easier to remove the bottom and top ends first. This gives you a more stable grip while you're peeling.

Seeding the Squash

Next, cut the squash in half lengthwise. This is easier if you've already cut off the top and bottom ends. Now, use a spoon to scoop out the seeds and that stringy flesh. It's a bit messy, but it's worth it for the delicious squash that awaits!

Chopping the Squash

Once the squash is peeled and seeded, you can chop it into pieces. For stovetop cooking, I prefer to cut the squash into 1-inch cubes or slices. This ensures it cooks evenly and prevents it from turning mushy.

Part 3: Cooking the Squash

Now comes the fun part: cooking the squash! There are a few ways to cook squash on the stovetop, but my favourite method is to simmer it in a pot with a bit of liquid. Here's my go-to method:

Simmering the Squash

1. Heat a large pot or saucepan over medium heat.

2. Add a tablespoon or two of olive oil or butter to the pot.

3. Add the chopped squash to the pot and cook for 5-7 minutes, stirring occasionally, until the squash starts to soften.

4. Add a cup of liquid to the pot. This could be water, broth, or even wine.

5. Bring the liquid to a simmer, then reduce the heat to low and cover the pot.

6. Simmer the squash until it's tender, about 15-20 minutes. The exact time will depend on the type of squash and how thick you've chopped it.

Testing the Squash

To see if the squash is tender, insert a fork into a piece. It should slide in easily. If it meets any resistance, it needs a bit more time.

Adjusting the Liquid

As the squash cooks, the liquid will start to reduce. Keep an eye on it and add more liquid as needed, especially if the squash seems to be sticking to the bottom of the pot.

Part 4: Adding Flavour

Plain squash is pretty tasty on its own, but it really shines with a little extra flavour. Here are some ideas for boosting the taste of your stovetop squash:

Herbs and Spices

Adding herbs and spices can really take your squash to the next level. I often use a mix of fresh herbs like sage, thyme, rosemary, and parsley. For spices, I love cumin, coriander, and paprika. You can use whatever you like, really!

Garlic and Onion

Sauté some garlic and onion in the pot before adding the squash for a rich, savoury flavour. I like to use a whole bulb of garlic and a large onion, but you can adjust the amounts to your liking.

Citrus

A squeeze of lemon or orange juice adds a refreshing tang that goes perfectly with the squash's sweetness. It's like a little burst of sunshine in your dish!

Other Ingredients

You can also add other ingredients to your squash for a more complex flavour. Consider diced apples, pears, or even dried fruit like cranberries. For a savoury twist, try diced bacon or sausage. The possibilities are endless!

Part 5: Finishing Touches

Once the squash is cooked, you can add some finishing touches to elevate the flavour and presentation. Here are some ideas:

Puréeing the Squash

If you're looking for a smooth and creamy texture, try puréeing the squash with an immersion blender. It's perfect for a delicious squash soup or a purée to serve with grilled chicken or fish.

Toasting the Squash

Toasting the squash in a hot pan or under a broiler gives it a nice caramelized flavour and a crispy texture. It adds complexity to your squash dishes and just takes them to another level.

Adding Butter and Cream

A dollop of butter or a splash of cream will add richness and depth to the flavour of your squash. It's a simple but effective way to make your squash dish feel extra special.

Part 6: Serving Suggestions

There are so many ways to enjoy stovetop-cooked squash. Here are a few serving suggestions to get you started:

side dish

Serve your cooked squash as a simple and flavourful side dish alongside roasted chicken, grilled fish, or steak. The sweetness of the squash complements the savoury flavours of the main course perfectly.

Soup

Purée your cooked squash and add some broth, cream, and seasoning to create a delicious and comforting soup. You can top it with a dollop of sour cream, a sprinkle of toasted nuts, or a drizzle of olive oil for extra flavour.

Salad

Add cubed squash to a mixed greens salad for a pop of colour and flavour. Use a light vinaigrette or a simple lemon dressing to complement the squash.

Breakfast

Don’t be afraid to enjoy squash for breakfast! Add it to your favourite breakfast bowl, smoothie, or overnight oats for a healthy and delicious start to your day.

Part 7: Variations on a Theme

Once you've mastered the basics of cooking squash on the stovetop, you can start to get creative with your recipes. Here are a few variations to try:

Curried Squash

Add a curry powder blend to your squash and simmer it in coconut milk for a delicious and exotic flavour. Serve it with rice or naan bread for a complete meal.

Spiced Squash with Cranberries

Combine chopped squash with cranberries, pecans, and a mixture of cinnamon, nutmeg, and ginger for a flavourful and festive dish. This is a great recipe for the fall and winter months.

Squash and Sausage Hash

For a hearty and satisfying dish, combine cooked squash with diced sausage, onions, peppers, and potatoes. Sauté everything together in a pan until the squash is tender and the sausage is cooked through.

Part 8: Storage and Leftovers

Cooked squash can be stored in the refrigerator for up to 3 days. Simply place it in an airtight container. It can also be frozen for up to 3 months. To freeze squash, simply place it in a freezer-safe bag or container.

Leftover squash is incredibly versatile. It can be used in soups, stews, salads, or even added to breakfast bowls. It's a great way to use up leftovers and make something delicious.

Part 9: FAQs

Here are some frequently asked questions about cooking squash on the stovetop:

1. What's the best way to peel a butternut squash?

The best way to peel a butternut squash is to use a sharp vegetable peeler. You can also try using a chef's knife, but be careful not to cut yourself. For a more stable grip, try cutting off the top and bottom ends first before peeling.

2. Can I cook squash in the microwave?

Yes, you can cook squash in the microwave. However, it won’t have the same texture as stovetop-cooked squash. It will tend to be more mushy. If you’re short on time, microwave cooking is a convenient option, but for the best texture and flavour, I recommend cooking squash on the stovetop.

3. Can I add salt to the cooking water?

Yes, you can add salt to the cooking water. Salt helps to enhance the flavour of the squash. However, be careful not to add too much, as it can make the squash taste salty. I generally add about a teaspoon of salt to a pot of squash.

4. Can I use other types of squash for this recipe?

Yes, you can use other types of squash for this recipe. Acorn squash, kabocha squash, and even spaghetti squash are great options. Just adjust the cooking time as needed.

5. What are some other flavour combinations I can try?

There are endless flavour combinations you can try with squash. Here are a few more ideas:

• Honey and Ginger: Combine honey, ginger, and a pinch of cayenne pepper for a sweet and spicy glaze.
• Sage and Brown Butter: Sauté sage in brown butter and toss it with the squash for a rich and savoury flavour.
• Maple Syrup and Cinnamon: Mix maple syrup and cinnamon for a classic autumnal flavour.

Part 10: Conclusion

Cooking squash on the stovetop is a simple and rewarding experience. It's a great way to make a healthy and delicious side dish, soup, or salad. With just a few simple ingredients and some basic techniques, you can create a variety of dishes that are sure to impress. So next time you're looking for a way to cook squash, give the stovetop method a try. You won't be disappointed!

I hope this article has inspired you to get creative in the kitchen with squash. Happy cooking!

Before I wrap things up, I wanted to mention one more important thing: have fun! Squash cooking shouldn't feel like a chore. It's an opportunity to experiment with different flavours and techniques, and to discover new ways to enjoy this versatile vegetable. Don't be afraid to try new things, and don't worry if it doesn't turn out perfectly the first time. Just keep experimenting and you'll be a squash-cooking pro in no time!