+
Home Cooking

I don't know how but I messed up the butternut squash...

annekins | Nov 24, 201808:27 PM     5

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).

Want to stay up to date with this post? Sign Up Now ›

More from Chowhound

The Only Pumpkin Bread I'll Be Eating from Here on Out
Chow with Me

The Only Pumpkin Bread I'll Be Eating from Here on Out

by Hana Asbrink | Welcome to Chow with Me, where Chowhound’s executive editor Hana Asbrink shares all of the irresistible...

Christmas Crack: The Easiest and Most Addictive Holiday Gift
How To

Christmas Crack: The Easiest and Most Addictive Holiday Gift

by Mijon Zulu | Want some crack? I mean, crackle? People who have had it love it and it takes less than an hour to...

Melissa Clark's Maple Syrup Pecan Pie Is a Star
My Go-To

Melissa Clark's Maple Syrup Pecan Pie Is a Star

by Meredith Arthur, Blake Smith, and Jen Wheeler | Pecan pie is right up there with pumpkin pie when it comes to iconic holiday desserts, but it has...

This Upgrade on Babka Swaps Chocolate for Homemade Nutella (!)
Food News

This Upgrade on Babka Swaps Chocolate for Homemade Nutella (!)

by Amy Schulman | For anyone who’s taken a trip to Boston—or, for that matter, resides there—Flour Bakery stands as...

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.