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HOW TO COOK YELLOW SQUASH ON THE STOVE

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. 

Sauteed yellow squash with black pepper on top of a metallic faded silver plate

HOW TO COOK YELLOW SQUASH ON THE STOVE

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 Southern Squash Casserole). But – you know – our tastes change as we grow older. I’m certainly older now, that is for sure!

I KNOW You Love Squash Recipes…. 

Easy Cheesy Squash Casserole

Roasted Butternut Squash Soup

How to Cook Zucchini on the Stove

Microwave Spaghetti Squash

How To Prepare Squash

  1. Wash the outside of the squash. 
  2. Remove the stem and blossom end.
  3. For yellow squash, no need to remove the skin or seeds.
  4. Cut into disks and then halve or quarter to make bite sized. 
  5. Saute in oil or butter and then add seasonings.

How Do You Cook Squash?

  1. Wash the outside of the squash
  2. Remove the stem and blossom end.
  3. For yellow squash, no need to remove the skin or seeds.
  4. Cut into disks and then halve or quarter to make bite sized. 
  5. Cook by Sauteing in oil or butter over medium heat and then add seasonings.

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).

A plate of sauteed squash with black pepper on top sitting on a green towel

HOW TO COOK YELLOW SQUASH ON THE STOVE

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! 

A close up photo of yellow squash with black pepper sitting on a metallic plate that is on top of a cutting board

HOW TO COOK YELLOW SQUASH ON THE STOVE

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. 
  • Someone asked, so I’m adding it here, yes, please cook your squash in a little bit of oil/butter – it is in the recipe, but just want you to know.
  • The recipe is at the end of the post.

A DELICIOUS DINNER TO ENJOY WITH THESE SQUASH…

We like a dinner of squash served with Hangry Hamburgers, The Secret to Old Fashioned Pinto Beans and a Perfect Steakhouse Baked Potato. We like to finish up with a Chocolate Chess Pie! Yum!

If you have an abundance of squash, you might also want to try my Easy Cheesy Southern Squash Casserole.

Would You Love to Cook the PERFECT Southern Dinner?

IMAGINE YOU, COOKING THESE! YOU CAN DO IT TOO!

Southern Sweet Tea

Served with (choose one)

Chicken Fried Steak or

Chicken Pie or

Marinated Pork Chops

And…

Pinto Beans

Southern Cooked Cabbage

Collard Greens

Add A little Yum Yum Sauce

Deviled Eggs made with this Easy Peel Hard Boiled Egg

And finish it all off with…

Banana Pudding!

YA’LL HELP ME OUT, OK?

I need your 5 STAR COMMENTS BELOW 🌟 🌟🌟🌟 🌟! Please scroll down and leave me a 5 STAR COMMENT 🌟 🌟 🌟🌟 🌟because that lets the rest of the internet know that THIS is a great place for yummy recipes! You know you can always email me with questions too!

a close up photo of some sauteed squash for HOW TO COOK YELLOW SQUASH ON THE STOVE

HOW TO COOK YELLOW SQUASH ON THE STOVE

A simple way to prepare yellow squash on the stove top
5 from 25 votes
Print Pin Rate
Course: Side
Cuisine: American
Keyword: how to cook squash, cooked squash
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 2 servings
Calories: 133kcal
Author: Loaves and Dishes

Ingredients

  • 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

Instructions

  • 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.

Notes

  1. If your squash taste too bitter when you are done, add salt. 
  2. If you finish cooking and there is too much water left in the pan either cook the squash more to evaporate the water (this will make the squash more mushy) or use a slotted spoon to scoop them out of the pan. 
  3. When choosing your squash, pick the smaller squash.  The smaller ones have a lighter taste.
  4. Figure one small squash per person or if the squash is larger then one squash per two people. 
  5. If you like for your onions to be more done, then put those in before you put the squash in the pan.
  6. Make sure to cut your squash into bite sized pieces. Sometimes that is a disk shape and sometimes you must half for quarter the disk.  

Nutrition

Nutrition Facts
HOW TO COOK YELLOW SQUASH ON THE STOVE
Amount Per Serving
Calories 133 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 7g35%
Cholesterol 5mg2%
Sodium 6mg0%
Potassium 593mg17%
Carbohydrates 12g4%
Fiber 3g12%
Sugar 6g7%
Protein 3g6%
Vitamin A 455IU9%
Vitamin C 37.9mg46%
Calcium 42mg4%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @loavesanddishes or tag #loavesanddishes!

A VERSE TO SHARE

Today, I am drawn to share a verse about strength and I don’t know why but I hope this is speaking to you. Today, 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.

Isaiah 12….

 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;

    and I will trust and not be afraid.

The Lord, the Lord himself, is my strength and my defense;

   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.”

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Recipe Rating




John Compton

Saturday 12th of September 2020

I like what you've done with the place!

Wendi Spraker

Sunday 13th of September 2020

Glad you like it!

Leo

Tuesday 7th of July 2020

Thank You.... Simple yellow squash information. I am mainly a meat and cheese eater so I was a little apprehensive of going alone on this. As it turned out I would have done exactly as you instructed. Maybe you can clarify what "medium" heat is. I have several kitchen top appliances that I use with various temperature ranges... max: 350, 375, 400, 450 which equates to a range of averages (ie medium) of 175, 200, 225 which makes a swing of 50 degrees. This is not a knock on you or your site, it is prevalent on all cooking sites I have been to. My background is in precise information or a specific range to adhere to thanks to my customer base dealing with Ford, GM, Chrysler as well as numerous technology companies so I have never been exposed to approximate and definitely not "close enough" I like food and hate to waste food so trial and error to find what works best would lead to food that may be edible but could have been better. LEO

Wendi Spraker

Wednesday 8th of July 2020

Hi Leo, I can completely understand your concern and your desire for precision and respect and admire it. My husband is an aerospace engineer who also requires specific precise information for things so I hear things like your comment a lot at home. It's close to my heart, so to speak. Sometimes my more free spirit "little of this and little of that" ways are just too much for him! lol. Which reminds me of something that happened once when he and I were repairing the pasture fence. I've been a country girl my whole life and he has been a city boy who never did something like repair a pasture fence. When working together on it, he became very frustrated with my repair work as it "wasn't right" and was "imprecise". My response was, "I've been doing this way my entire life and I haven't had a significant fail rate in that whole time". He finally said out loud in exasperation, "Well, I guess this IS farm work and not engineering, cows and horses don't care about what I care about, they just have to be kept in and safe". lol. I tell you all of that to say this, when you are cooking squash on the stovetop it is more like farm work than engineering. Now, if we were baking a cake, THAT would be more like engineering requiring precise measurements and such. But sautéing in a pan (like you do for squash) has a bit of "Play it by ear". Medium heat is somewhere near the range of 350 degrees and should equate to a number dial on your stove of either "medium" or if numeral, 5 or 6 (supposing you are in the U.S - I have seen some European stoves with different systems for heat). Anyway, the main idea is that you want to be able to hear the squash start to sizzle a little when they hit the hot pan. If you see that you are having to flip the squash a lot and they are darkening very quickly, then cut the stove down a notch. If it seems that they are languishing in the pan, increase the heat a little. It may take a tiny bit of practice (like trying this dish 2-3 times before you really get the hang of it), but it's totally worth it to enjoy fresh summer squash cooked just to perfection and the way you like. I hope this helps. Feel free to write me or comment on the site at any time and I'll be tickled to help you. Thanks Leo for the comment and the stars and we are going to have you cooking like a pro in no time flat! Cheers!

😁

Friday 26th of June 2020

I am 12 yrs old and I love to cook I hope you enjoyed this like I did

Wendi Spraker

Saturday 27th of June 2020

OH! That does my heart such good! I have two grandchildren about your age and I am so impressed that you love cooking! I hope you'll cruise around and find some other stuff you might like to make (My grandchildren your age LOVE my macaroni and cheese and request it every time they visit - maybe you would like it too?).

JayDee

Thursday 18th of June 2020

As a first-time gardener, I was so happy to find your simple, fancy-free recipe for yellow squash. I am also new to home-cooking and the Notes section on this recipe was an extra helpful treat -- family members asked for seconds! Your writings are a joy to read; thank you.

Wendi Spraker

Thursday 18th of June 2020

JayDee, that is just wonderful! I'm so glad you are having garden AND cooking success! Maybe you could come here and teach me a few things about gardening! Have a great week!

Wendi

Kevin

Wednesday 27th of May 2020

Fabulous! Just the way my mom used to make it!

Wendi Spraker

Wednesday 27th of May 2020

Hi Kevin, Thanks for leaving me a comment! I'm so glad it was just what you were looking for!

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