Modern Boiled Summer Squash

Name: Modern Boiled Summer Squash
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 pounds Summer Squash (such as zucchini or yellow squash) (About 2 medium squash); 6 cups Water (For boiling); 1 teaspoon Salt (Or to taste); 2 tablespoons Butter (Unsalted); 0.25 teaspoon Black Pepper (Freshly ground, or to taste); 2 tablespoons Fresh Herbs (Chopped (such as parsley, chives, or dill))

A simple and updated take on boiled summer squash, seasoned with butter and herbs.

⏱ Prep: 10m

🍳 Cook: 25m

⏰ Total: 35m

🍽 Servings: 4 servings

Ingredients

2 pounds Summer Squash (such as zucchini or yellow squash) (About 2 medium squash)
6 cups Water (For boiling)
1 teaspoon Salt (Or to taste)
2 tablespoons Butter (Unsalted)
0.25 teaspoon Black Pepper (Freshly ground, or to taste)
2 tablespoons Fresh Herbs (Chopped (such as parsley, chives, or dill))

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Instructions

1Wash the summer squash thoroughly. Cut off the ends and slice into 1/2-inch thick rounds or quarter if the squash is very large.
2In a large pot, bring the water to a rolling boil. Add the salt. Add the sliced squash and cook for 15-20 minutes, or until the squash is tender when pierced with a fork.
3Place a cheesecloth over a colander. Pour the cooked squash into the cheesecloth-lined colander to drain the water. Once drained, gather the edges of the cheesecloth and gently wring out any excess water. Transfer the drained squash to a bowl and mash with a fork or potato masher.
4Add the butter, salt, and pepper to the mashed squash. Stir well to combine. Stir in fresh herbs. Taste and adjust seasonings as needed. Serve immediately.