Sweating squash is a process similar to sauteing. The main difference is that you slowly cook the vegetable over low heat to release moisture, instead of quickly cooking over high-heat to brown the edges. This cooking method is common for aromatic vegetables, such as onions and garlic, and also works with most squash varieties. Squash softens in texture and pulls in flavors from spices, oil or other vegetables added to the pan during the sweating process.
Step 1
Cut the squash in half with a sharp knife and cutting board, and remove the inside seeds. Cut the halves into quarters, and then slice off the outside skin. Chop the squash into uniform 1/2- or 1-inch pieces.
Step 2
Add the olive oil to a skillet, and heat it over medium-low heat.
Step 3
Place the squash pieces into the hot skillet. Sprinkle about 1/8 to 1/4 tsp. of salt over the squash to help draw out the moisture. Sprinkle seasoning or herbs over the squash, if desired.
Step 4
Stir the squash frequently, to prevent burning on the bottom of the skillet.
Step 5
Cook the squash until the pieces become soft. Some summer squash varieties will turn translucent. This process takes 5 to 10 minutes, depending on the variety and size of pieces.
Step 6
Remove the squash from the skillet and serve immediately, or add to your favorite recipe.
Step 7
You do not need to remove the skin from summer squash with an edible skin. This includes zucchini, crook-neck and patty-pan.
Sweat onions and garlic for 2 or 3 minutes before adding the squash, if desired.
Things You'll Need
- Sharp knife
- Cutting board
- 2 tsp. olive oil
- Skillet
- Stove
- Salt
- Seasoning, optional
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