My squash looked slightly different, but I know squash can come in all shapes and sizes.

My squash looked slightly different, but I know squash comes in all shapes and sizes.


Make this if you want to die of happiness. It’s so simple, I cooked beans the next day–I wasn’t even burnt out!


squash (any kind– or zucchini)


pot or pan

olive or coconut oil 

balsamic vinegar

salt, pepper to taste 

1. Slice the squash. I got a little annoyed with how hard it was part way through, so I just threw large chunks into the pot. You just need to make sure they can fit in the pot with some water, that’s your main objective.

The shapes and sizes really do not matter, and if your squash is as hard as mine was last night (or maybe if you’ve just never invested in a nice knife set, which I have not) then that’s good news for you.

I’ve just realized this may be a mistake, since if anyone tried to kill me using my own haphazard set of knives, I would die a slow/painful death, all the while wishing I’d at least sprung for some Chicago Cutlery. Oh well, die and learn…

2. Add water in with the squash. Make sure it’s all submerged, or at least able to be in contact with the water (I’m not sure how obvious I have to be for you to not mess this fool-proof recipe up).

3. Boil the squash in the water until tender. You can check with a fork, a spoon, or a knife.

4. Drain the water out against the lid– I refuse to use a strainer, even with pasta. Just use the lid. It saves you a dish and it’s already there.

5. Plate the squash and add salt, pepper, your oil of choice, and balsamic vinegar. I used butternut squash, and it was out of this world (I might say delicious if that wasn’t my most-hated word, ever). I had this for breakfast and I literally wanted to die for how good it was.


Post-recipe game plan:

6. Try to prevent yourself from throwing up over how good it tastes. It may help to have a paramedic on hand who specializes in squash deaths/illness.

7. Go learn a second language with all the extra time you just saved by making this simple dish instead of a compote.



*By the way, I don’t think squash can go bad. Or, it takes a really long time for it to happen. This is a squash that was sitting on my counter for so long, it had become a running joke/kitchen ornament. Now my counter is bare and I’m not sure if I should go get another squash to replace it. Maybe I shouldn’t have made this recipe…

*Also, there was no need for me to peel the squash. The rind on this particular type (butternut) boiled right down to where it was hardly discernible from the meat of the squash itself. So maybe it was a little more fiber for me in the end, and it was a lot less work in the beginning. I’m all about that!