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.
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. 
)
