Yellow Squash

Doneness

Done when the coins are tender through the centre with browned, caramelised edges that still hold their shape — not collapsed or watery. They should have a little char at the rim and give easily to a fork without falling apart. Pale, limp slices need more time; a soggy, steamed batch means the basket was crowded or the squash wasn't patted dry.

Oil & seasoning

Toss with about a tablespoon of oil so every slice is lightly coated — yellow squash is roughly 95% water and needs a little oil to brown instead of steam. Don't drench it; pooled oil makes the slices greasy and slow to crisp. Salt out of the basket, or pre-salt and pat dry (below).

Season with: Garlic-Parmesan (the benchmark): tossed with garlic powder, then finished with grated Parmesan in the last 2 minutes so it melts and crisps onto the edges., Italian-herb: oregano, basil, and thyme with salt and pepper — the simple summer-vegetable side., Cajun: Cajun or Creole seasoning for a spicy, smoky version., Lemon-pepper: lemon-pepper seasoning and a squeeze of fresh lemon after cooking for a bright, light side..

Watch out for

• !Yellow squash is about 95% water, so a single layer is essential — crowded or stacked slices steam each other and never brown.
• !Cut uniform ¼-inch coins or half-moons; uneven pieces leave you with scorched thin edges and raw-tasting thick centres.
• !For the crispest edges, salt the slices and rest 5–10 minutes, then pat dry to pull out surface water before tossing in oil.
• !Use a high temperature (400 °F) — lower heat just steams the water out and leaves the squash mushy before the edges colour.