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?
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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.
Maria says
Delicious! We love summer squash & enjoy your recipes! Thanks for sharing!
Wendi Spraker says
Hi Maria! Thanks so much!
Darrell L Cole says
Yummmmmmmmmmm love summer squash with a side of crisp bacon
Wendi Spraker says
Hi Darrell, Thanks so much for the comment! I'm glad you love it! 🙂
Sheila Lee says
Hi Wendi! I cooked the yellow squash dish! My family just loved it. I also want to thank you for that verse of scripture you were led to add to the page! It was just what I needed at that time. God is so good! thanks again!
Wendi Spraker says
That's wonderful Sheila! Thank you for coming back and leaving a comment!
Marla says
Thanks for what you do!
Love the recipes!
Wendi Spraker says
Thank you Marla!!
Paula Johnston says
Doesn't get any better than simple and delicious. That's exactly what this recipe is. Always loved squash and you just made it perfect without all the extra steps of a casserole - which I don't always have time to make and bake. Still loving your emails and appreciate all your effort to improve my cooking skills. My husband also sends his gratitude...... (we'll begin speaking again tomorrow). (LOL)
Wendi Spraker says
Hi Paula! Thanks so much for leaving a comment! You are a hoot! I'm glad that you will be back on speaking terms tomorrow! lol.
James says
Yep grandma upset to make them almost the same way I had forgotten how good there are thanks for the up lifting verse that made me fall that much better .
Wendi Spraker says
Thanks James! Sometimes simple is the best way. 🙂
Alicia Catlett says
Thanks Wendi, bless your heart!
Wendi Spraker says
Thanks Alicia!
Frances says
I do a little bit more than you. I fry up some bacon first, then I have half white onion use your bacon grease for flavor. Salt, pepper to ur taste . I also add table spoon sugar. Put water in till it covers squash mixture. Then I cook it bout half hour 45 minutes add some diced potatoes cook till water has evaporated , oh I take my bacon and put in food processor and sprinkle all over squash and onions so the flavor is rich. While. All of this is cooking I taste off and on till it’s perfect. I get a lot of compliments on it.
Wendi Spraker says
Thanks Frances!
Lauri says
Your recipe is simple and to the point. Wanted to saute with onion...summer tomatoes....garlic and roasted corn. I think shrimp is the perfect protein for this dish.
Didnt how to deal with yellow squash but your recipe opened my mind to many variations. Thank you@
Wendi Spraker says
Hi Lauri! Thanks so much for leaving a comment! Squash is super versatile so I hope you find just the combo you are looking for! Have a great weekend!
Charisse Dunn says
Simple and easy. Very tasty.
Wendi Spraker says
Thanks Charisse! I'm so glad you enjoyed it!
Gee says
5 stars. Very good.
Wendi Spraker says
HiGee! Thanks so much!
Julie Viloria says
Thank you for this recipe. I'm new to cooking summer squash and I came across your recipe sounds easy and delicious gonna try it tonight. I really love how you explain, simply detailed and easy enough for me to want to make it.
P.S. love the verse at the end, I needed to hear that ❤
Wendi Spraker says
Hi Julie!
Thanks so much! I'm glad that you enjoyed learning about the recipe, it really is very easy! You'll do GREAT! Have a good week!
Lois Proctor says
I love squash any type....I take yellow summer squash slice about 1/4 inch thickness, add cheese cubes or shredded ( I prefer cubes). Put in oven to bake maybe 30 minutes at 350 degrees. No butter needed....you can add whatever spices you likr. If you have people/ kids that like mac and cheese this is a good way to get veggies on the menu. It does not taste veggie at all and so easy to slice and oven it.
Wendi Spraker says
Thanks Lois for your yummy suggestions!
M M says
I never cooked yellow squash. . I followed the recipe and it is delicious. I do like it raw but this is another delicious way to enjoy it. Thanks for the recipe
Wendi Spraker says
Hi M M. It’s so kind of you to stop by and leave me a note. Thank you. I’m so glad you enjoyed the squash! 🙂
Renee Jones says
Very good, this was how I was taught to cook my squash also, Thank you
Wendi Spraker says
Hi Renee! Sometimes these simple recipes are still the best! Mama seemed to know. :). Have a great week!