Great question. Blanching stops enzyme action. Those little enzymes want to turn your squash brown and mushy.
It also sets the color. That gorgeous sunshine yellow? Blanching locks it in.
Plus, it makes the skin tender. No more tough, chewy bites. Just pure, buttery squash goodness.
You do this before freezing. Or before a quick sauté. Or even for a salad.
Ever tried raw squash? It’s crunchy, but a bit meh. Blanching wakes it up.
The “How-To” in Three Seconds
Boil a pot of water. Add a generous pinch of salt. Salt is your friend here.
Drop in your sliced or whole squash. Small pieces take less time. Whole mini squash might need four minutes.
Set a timer. Do not wander off. The difference between perfect and pathetic is thirty seconds.
While it boils, fill a bowl with ice water. This is your “shock” bath.
Fish the squash out with a slotted spoon. Plunge it straight into the ice water.
That stops the cooking instantly. No carry-over heat. No mush.
Drain it. Pat it dry. Done.
