Did you know squash is technically a fruit? It’s a botanical berry. A berry!
How To Blanch Butternut Squash: Quick Steps For Easy Peeling And
Blanching doesn’t just cook it. It washes away surface bacteria. So your squash is sparkly clean.
Squash skin is edible. But it can be a bit squeaky. Blanching makes it go “silent mode.”
There’s a weird science term for blanching: “thermal processing.” Sounds like a sci-fi movie.
Your squash will float when it’s done. It’s like a tiny, yellow submarine. Pop it!
What about winter squash?
Ah, here is the twist. Winter squash (butternut, acorn) is not for quick blanching.
It’s dense. Tough. Needs real heat. You roast winter squash, or boil it longer.
But summer squash? Zucchini, pattypan, yellow straightneck? They’re delicate. They’re the tender dancers.
Over-blanch a zucchini, and it becomes a sad, watery ghost. Two minutes max for slices.
Whole zucchini? Three minutes. Check with a fork. It should give just a little.
