Your reward: intensely flavorful, deeply caramelized squash that tastes great when freshly roasted and just as good as cold leftovers. The first time I made roasted zucchini using Chef Thomas Keller’s method, I knew immediately that I would apply the same method to squash and eggplant. Despite being a multi-step method, I don’t think I’ll ever roast these vegetables any other way. This roasted yellow squash is absolutely perfect. The extra steps of salting and pan-frying it are worth the superb result.
Storing Leftovers
Recipe Card
Yellow squash: We will use three medium squashes in this recipe. Trim their ends, but leave them unpeeled. Kosher salt: Used to draw water out of the squash. Ghee: Used for sauteing the squash before roasting it. To season: Black pepper, garlic powder, and dried thyme.
Cut each squash in half lengthwise. Make shallow cuts in a crosshatch pattern on the flesh side. Sprinkle the squash with salt and let it rest for 15 minutes. After 15 minutes, the squash will have visible water droplets on its surface. Pat it dry using paper towels. Cook the squash for about 5 minutes, until the bottom is browned. Turn the heat off. Flip the squash. Sprinkle it with black pepper, garlic powder, and dried thyme. Transfer the skillet to a 450°F preheated oven. Roast the squash until tender, for about 20 minutes. Serve immediately. I experimented and roasted the squash in the photo below in a 425°F oven for 20 minutes per side. I didn’t salt it beforehand. I simply halved it lengthwise, sprayed it with a generous amount of olive oil on both sides, seasoned it with salt, black pepper, and garlic powder, and roasted it. It was delicious! But its texture was soggy because I skipped salting it. Additionally, it wasn’t as caramelized as when I took the extra step of sauteing it before roasting.
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The photo below demonstrates how I typically store the leftovers in a glass food storage container. I made roasted peppers and roasted onions simultaneously, so I stored them all together:
