Yellow Squash--Cardboard Skin

I bought some yellow squash at a farm stand. I sliced a couple, topped them with sliced tomatoes Italian seasoning and Parmesan, and baked uncovered at 400F for 25 minutes. The resulting squash had a skin like stiff cardboard.

What did I do wrong? I don’t remember having this problem with yellow squash before.

You did nothing wrong @eleeper, from what I can tell. I love yellow squash, but if the skin looks thick, or is bumpy, I’ll peel or slice it off.

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Thanks, Lambchop. The skin did look somewhat thick and bumpy, so that’s probably it. I will probably stick with zucchini in the future. (Somehow that’s something I doubt we will ever have a shortage of. :slight_smile:)