What is the suggested preparation method for maximizing Vitamin C retention?

A light steam for four minutes or a quick sauté for six to eight minutes.

Since Vitamin C is a water-soluble vitamin that is sensitive to degradation by prolonged heat exposure, the goal when aiming to maximize its retention is to minimize both cooking time and contact with large amounts of water. Boiling is particularly detrimental because the vitamin leaches directly into the cooking water, which is typically discarded, resulting in significant nutrient loss. In contrast, employing quick cooking methods such as steaming the squash for only four minutes or quickly sautéing it for six to eight minutes ensures that the vegetable is cooked sufficiently for palatability while preserving a far greater proportion of the heat-sensitive Vitamin C content compared to slower, water-intensive methods.