It’s tragic. You pull out limp, translucent ribbons. They taste like wet cardboard.
They fall apart in your salad. Your guests look confused. You whisper, “It was a squash situation.”
Don’t be that person. Respect the timer.
If you forget, you can salvage them. Toss them into a soup or a frittata. But they will never be perfect again.
The “ice bath is not optional” rule
Some people skip the ice bath. They think, “It’s fine, it’ll cool on its own.”
Wrong. The heat inside keeps cooking. You get a lukewarm, overdone squash.
The ice bath is the hero. It’s cold. It’s abrupt. It’s what separates you from amateur hour.
Use plenty of ice. Water should feel frigid. Your fingers should ache.
How To Blanch Squash at John Halliburton blog
Then drain well. Wet squash is sad squash.
