Life's simplest pleasures are the best. That definitely applies to this classic recipe too so let me show you this how to cook sautéed yellow squash on the stove recipe!
This is absolutely the best yellow squash recipe. You can make it with either grocery store or garden fresh yellow squash.
Simply add a few fresh herbs. It's really that easy!
This simple side dish will quickly become one of your favorite recipes! It's an easy side dish made with simple ingredients and is perfect any time of year.
Pick up these fresh vegetables at the farmers market or grocery store and you'l be eating sauteed yellow squash cooked your favorite way in minutes!
When you use these squash in your next squash casserole, you'll need to know How to Freeze Yellow Squash Casserole (Easy Best Way)!
Since you are trying out squash recipes, here's my favorite one! Best Southern Yellow Squash Casserole Recipe
Here's What You'll Need for Sautéed Squash
- Squash from the store or your own garden or the farmer's market
- A little butter or oil
- A little bit of salt and pepper
- Some fresh herbs (I recommend Thyme)
Here's What You Do
- Wash the squash.
- Remove the stem and blossom end.
- There's no need to remove the skin or seeds.
- Cut into ½" disks and then halve or quarter to make bite sized.
- Saute in oil or butter in a large skillet over medium-high heat and then add seasonings.
(Pick a fresh yellow squash like this and then give it a good bath in the kitchen sink!)
Get Extra Flavor from Your Sautéed Squash
- Use a sprinkle of parmesan cheese
- Check for freshness by looking for soft spots
- Use a squeeze of lemon juice to keep from browning and to add some acid
- Cook in a cast iron skillet.
- Cook in bacon grease over medium heat!
- Flavor with a pinch of fresh thyme, sweet onions, bacon fat or black pepper
- Caramelize the onions in the pan first by adding a bit of sugar and cook them low and slow before heating up the pan to quickly cook the squash.
Expert Tips for how to cook sautéed yellow squash on the stove recipe
Yellow Squash is a Summer Squash. These yellow crookneck squash and all yellow summer squash have a mild flavor and are a delicious summer side dish.
- While yellow squash usually have a mild flavor, you'll sometimes find that they are a bit bitter. To address any bitter flavors, add salt!
- Squash have a lot of water! They are absolutely full of it. You can’t see it, but it’s there. So, as you cook them, the water comes out. Just ignore it is my motto.
- Squash have a natural sweetness and you can make the most of this as well as give a golden brown color by adding a pinch of sugar!
- To store leftover squash, place in an airtight container once they are cooled!
- Choose smaller squash for your sautéed squash recipe, they have the best and freshest flavor.
- You'll have the most success if you cut the squash into ½" coins and quarters.
- Allow the iron skillet to become VERY HOT before adding the squash. This allows for a nice crust to develop on the outside of the squash.
(Cut your squash into disks [coins] like this, make sure they are bite size. If they are still too big once cut into coins, then quarter them to be bite sized)
Tips and Tricks for Sautéed Squash
- If you want to make more servings then cook more squash - ½ - 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.
- Squash in peak season are the freshest and taste the best.
- If your squash taste too bitter when you are done, add salt.
- 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.
- When choosing your squash, pick the smaller squash. The smaller ones have a lighter taste.
- Figure one small squash per person or if the squash is larger then one squash per two people.
- If you like for your onions to be more done, then put those in before you put the squash in the pan.
- 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
Frequently Asked Questions
Yes, once they are cooked, you can freeze these squash, but they won't have the same consistency when you thaw them. They will be more mushy. It's best to just eat them fresh.
Once cooked, this dish will keep in the fridge for about 5 days if kept covered.
Yes, you can, spray with a bit of cooking spray and airfry at 400 for 3 minutes.
Watch Me Make This Dish
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!
Easy Yellow Squash Recipe
Ingredients
- 2 medium-size yellow squash
- 1 small onion
- 1 tablespoon vegetable oil
- 1 teaspoon unsalted sweet cream butter
- 1 teaspoon minced garlic
- 6 sprigs fresh thyme
- 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 butter is melted and the oil/butter starts to glisten.
- Add the squash, onion, 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 and then sprinkle with the fresh thyme- serve hot and with salt and pepper offered on the table.
Notes
- If your squash taste too bitter when you are done, add salt.
- 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.
- When choosing your squash, pick the smaller squash. The smaller ones have a lighter taste.
- Figure one small squash per person or if the squash is larger then one squash per two people.
- If you like for your onions to be more done, then put those in before you put the squash in the pan.
- 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
This recipe originally appeared on these pages on April 20, 2018 and has been updated with new photos, new sections, more tips and tricks, expert tips, nutrition information, equipment information, video and more!
As I consider the things I'm thankful for today, I'm thankful for polite people. Thank you Lord.
Luke 6:31
And as you wish that others would do to you, do so to them.
Leave a Reply