Roasted Yellow Squash (Foolproof Method)

To make perfectly roasted yellow squash, salt it to draw water out, pan-fry it, then finish it in the oven.

Course Side Dish

Cuisine American

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 78kcal

3 yellow squash medium-sized, unpeeled, ends trimmed
1 teaspoon Diamond Crystal kosher salt or ½ teaspoon of any other salt, including Morton kosher salt
1 tablespoon ghee
¼ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon dried thyme

Cut each squash in half lengthwise. Make shallow cuts in a crosshatch pattern on the flesh side. Sprinkle 1 teaspoon of kosher salt over the flesh and let it rest for 15 minutes. The salt will draw water out. The crosshatch pattern helps the salt penetrate the squash.
After 15 minutes, the squash will have visible water droplets on its surface. Pat it dry using paper towels.
Preheat the oven to 450°F.
In a large, 12-inch, oven-safe skillet, heat the ghee over medium-high heat. I use a cast-iron skillet.
Place the squash in the skillet in a single layer, flesh side down. Cook the squash for about 5 minutes, until the bottom is browned. If the pan becomes too hot, reduce the heat to medium.
Turn the heat off. Flip the squash. Sprinkle it with black pepper, garlic powder, and dried thyme.
Transfer the skillet to the preheated oven.
Roast the squash for about 20 minutes, until tender. Serve immediately.

Scoring and salting the squash's flesh eliminates extra liquid, helps the squash caramelize, and prevents sogginess.
Even though we pat the squash dry after salting it, enough salt gets inside thanks to the scoring that there's no need to add more salt.
Squashes and ovens vary. You'll need to check and ensure that the squash is cooked through, tender, and browned.
You can keep the leftovers in an airtight container in the fridge for up to 4 days. They are delicious when served cold, like antipasti. Alternatively, reheat them in the microwave at 50% power. I don't recommend freezing the leftovers.
The nutrition info assumes that about half the salt remains in the dish after blotting the squash dry.