Ready to serve up some squash that looks like a work of art? Learn how to cook a summer squash (aka yellow squash) that will make your dinner party guests swoon.
Chef Ian Thurwacther and his wife Chef Krystal Craig joined forces with Made In to teach us a thing or two about hosting a dinner party at home. (Fun fact: Chef Ian Thurwacther and Chef Krystal Craig are the first Made In Chef Ambassadors!)
Even though they’ve garnered a reputation for serving up handmade pasta and elegantly prepared mains at their Austin Texas hot-spot, Intero restaurant, they’ve mastered the art of using simple ingredients and perfectly honed techniques to make dishes like squash taste otherworldly.
While preparing for a dinner party at home with friends, Ian taught us how to make his award-worthy squash. When you the technique down like Ian, it’s an easy dish to throw into your dinner party or family dinner rotation.
How To Make Pan Roasted Squash
- Preheat the oven to 350 degrees Fahrenheit and grab a stainless steel skillet and get ready for a stove to oven chang- up.
- While the oven is heating, take the squash and slice it in half, lengthwise and cut off the ends. Squash can have a tough exterior, so make sure you use a good chef’s knife and have a towel to keep the squash from sliding.
- Take your knife and gentle score the squash in diagonal cuts across its meat to help the squash absorb salt and oil for a richer taste. When it’s scored, salt pretty liberally with some kosher salt and let it sit for five minutes to help dry out the squash.
- Heat the skillet over medium heat. Once hot, drizzle some olive oil into the pan and move it around to help coat the base of the pan.
- Drop the squash in the pan, face down (aka meat against the pan).
- Press the squash into the pan so that it makes complete contact with the pan and can start developing a tasty caramelized Millard reaction on the meat.
- Leave the squash cooking, face side down, for the next 2-3 minutes. Don’t flip it!
- At this point, the oven should be 350 degrees. Transfer the pan from the stove top to the oven and cook for 10 minutes - maybe more if your squash is bigger.
- When the squash is done, use a fork to pierce through the skin. If it pierces easily, and the squash is soft, it’s done! If it’s tough or hard to pierce, keep cooking!
- Plate squash “meat” side up so can admire the caramel crisp! Top with pesto, toasted almonds to together the sweet, salty, and savory flavors!
![](https://cdn.sanity.io/images/bow86i8j/production/7a04f06345578a0a8d12608d1a6dcf5c1f7d542f-480x400.jpg?fm=webp&q=75&w=1280)
Want to see it play out in (almost) real-time with Ian himself? Watch his technique video below.
https://youtu.be/ol1b3GhVHGk