Tiny bit of backstory:
About a year ago, a friend and I decided to cook butternut squash for the first time. Aside from not peeling it, we did pretty okay; the squash was soft, cooked fully, and tasted good (aside from the peels). That first time, we boiled it with a little salt in small-ish cubes. Flash forward to two weeks ago; I decided to saute my squash (cut the same way!) in a little olive oil with some garlic and cherry tomatoes. I probably sauteed for about fifteen-twenty minutes before I turned the heat off and went off on an urgent errand. I came back a few hours later, heated it up again for maybe five minutes (because it was cold, I thought it was done cooking at this point), and went to eat it.
It was... weird. The outside was the same as I remembered- soft and smooth and basically turned to puree in my mouth. But the inside was... membranous? That's the best way I can describe it. It was kind of hard (but not uncooked hard) and I'm just very confused about what I could have done to make it do that. The closest comparison I can think of is trying to eat a very fibrous baked sweet potato, but smaller. And all the fibers stuck together.
Please help me! This happens decently often (i.e. I cook something once=awful, next time=miraculously better, or vice versa).
by Jen Wheeler | At Christmas time, there are cookies galore, but true dessert lovers still crave something more substantial...