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.
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. )