Sometimes life’s simplest pleasures are the best, eh? Yeah, I think so too and that certainly applies to garden fresh yellow squash. This quick dinner recipe has been around for at least my whole life and is the PERFECT use for the springtime squash bounty! I know, YOU NEED HOW TO COOK YELLOW SQUASH ON THE STOVE! Easy Peasy.
I have memories of my mom making this dish almost every single dinner time of my entire childhood – AND – I didn’t like squash then – AND – I had to sit at the dinner table until I finished my plate.
How many nights of stand-offs do you think happened around that dinner table in Pleasant Hill, OH? A bunch I’ll tell you.
So, it might seem strange that this is my favorite way to fix squash now (well, except for Easy Cheesy Squash Casserole). But – you know – our tastes change as we grow older. I’m certainly older now, that is for sure!
IS YELLOW SQUASH A SUMMER SQUASH?
YES! Yellow squash and zucchini are both summer squash. You will find that they both have a high water content and a similar mild taste. Acorn squash, butternut squash and pumpkins are winter squash and have a different stronger taste.
HOW TO USE SQUASH IN COOKING YELLOW SQUASH ON THE STOVE
One thing I want you to know is how to use salt in this recipe. Sometimes squash can taste a little bitter – especially if it has grown a little too large. Salt takes care of bitter. In fact, you can remember that for most any recipe. Salt covers bitter. Something is too bitter – add salt!
WHAT IF WATER HAPPENS IN THE PAN WHILE I’M COOKING
One thing you need to know about squash – they are FULL of water – absolutely full. You can’t see it, but it’s there. So, as you cook them, the water comes out. Just ignore it is my motto.
Water can happen – it depends on the water content in your squash. It can also depend on the salt you added to the squash.
If water happens, you can
1) ignore it and just scoop the squash out when they are done and put them in a serving dish – water doesn’t really hurt anything.
2) Keep cooking and eventually it will boil off – but your squash might end up pretty soggy and soft – which is ok with me – I live in the south – I wouldn’t know what to do with a firm/crisp veggie. (Ok, that last part is a joke – people say that in the South we over cook veggies – the truth about squash is – I think they taste better when they are still a little firm to the bite).
HOW TO COOK SQUASH ON THE STOVE TOP
This is so simple, but maybe that is the thing. First choose smaller squash if you have a choice. Choose light yellow, beautiful, fresh, unbruised ones, if possible. If you are picking from your own garden – then eat what you have.
Cut into disks after you rinse the squash well. You can cut them however thick you like, but about ½ inch is good in my book.
Then simply cook in a skillet on the stove top in the butter and with onions and garlic and add salt and pepper! See the recipe below!
THE RECIPE FOR SAUTEED SPRING SQUASH
- 2 medium-size yellow squash
- 1 small onion
- 1 tablespoon vegetable oil
- 1 tsp unsalted sweet cream butter
- 1 tsp minced garlic
- salt and pepper
- Cut the squash into disks that are about ½ inch thick. If the disks are larger than mouth size, then cut them into quarters.
- Give the onion a rough chop.
- Heat the vegetable oil and butter in a large skillet on medium heat on the stovetop until the better is melted and the oil/butter starts to glisten.
- Add the squash, onion and garlic to the oil and cook until the squash becomes soft enough for your tastes (for me - that is about 5-6 minutes).
- Add salt and pepper to taste - serve hot and with salt and pepper offered on the table.
TIPS AND TRICKS FOR HOW TO COOK YELLOW SQUASH ON THE STOVE
There aren’t too many other tips and tricks that I didn’t already cover above. This is a simple recipe that simply amounts to heating things up in the frying pan until they are how you like them!
If you want to make more servings then cook more squash – about 1 squash per person is usually enough, it depends on how much your family likes squash.
If you like your onions cooked a little more, you can put them in the pan before the squash. Same goes for the garlic. I put mine in together – but really, it is up to you.
A VERSE TO SHARE
Today, I am drawn to share a verse about strength. I don’t know why. I hope this is speaking to you. I don’t have a lot to say about it or even a story to share – at least not right now. But for whatever reason, this is the verse I’m feeling compelled to share with you.
My prayers are with you. I know your prayers are with me – and believe me – that means more than you will ever know. Thank you so much sister (and brother).
Let’s be glad that we have this time together and be thankful.
In that day you will say:
“I will praise you, Lord.
Although you were angry with me,
your anger has turned away
and you have comforted me.
Surely God is my salvation;
I will trust and not be afraid.
The Lord, the Lord himself, is my strength and my defense[a];
he has become my salvation.”
With joy you will draw water
from the wells of salvation.
In that day you will say:
“Give praise to the Lord, proclaim his name;
make known among the nations what he has done,
and proclaim that his name is exalted.
Sing to the Lord, for he has done glorious things;
let this be known to all the world.
Shout aloud and sing for joy, people of Zion,
for great is the Holy One of Israel among you.”