This one-pan Sauteed Squash is a quick and easy side dish that’s full of flavor! Slice up some squash from your garden, add an onion and some fresh herbs and seasonings, and you’ve got the perfect summer recipe the whole family will enjoy!
Sautéed Yellow Squash is ready in 15 minutes or less, making this a great recipe for a busy weeknight. I don’t know about you, but when I get busy my meals aren’t the most healthy. It feels a lot easier to throw in a frozen pizza rather than take time to make something from scratch.
Instead, try this simple side dish that takes only one pan, and is actually ready faster than a frozen pizza! In fact, you could make the pizza and serve this easy yellow squash recipe on the side! That’s a win in my book.
Squash Varieties
This delicious side dish is also great with sauteed zucchini squash, or you could combine yellow summer squash and zucchini. Both share a similar texture and flavor profile and are freshly harvested near the end of summer.
Ingredients for Sautéed Squash
You’ll need these simple ingredients to make this easy recipe:
- Yellow squash or zucchini (I used 3 medium-sized squash)
- Medium onions, sliced thinly
- Butter
- Olive oil
- Garlic cloves, minced
- Italian seasoning
- Kosher salt
- Ground black pepper
- Fresh basil leaves, chopped
All the ingredients are listed with their exact amounts in the recipe card below!
How to make Sauteed Yellow Squash
The best part about this delicious summer side dish is that it is really easy. This would be a perfect choice for new cooks, including children, to make. Here’s what to do:
- Wash your squash thoroughly and pat it dry. Use a sharp knife to remove both ends of the squash. Then slice the squash into rounds and the onion into slices. Mince the garlic and chop the basil leaves.
- Heat a large skillet over medium-high heat and add the butter and olive oil.
- Once the butter melts, add the sliced squash, sliced onion, minced garlic, Italian seasoning, salt, and pepper to the hot pan, then mix. Cook for 7 minutes without stirring over medium heat (see the recipe notes below!)
- Stir the contents of the skillet well and cook for an additional 5, stirring, if desired. Be careful not to overcook, as the squash will get mushy.
- Add ¾ of the chopped basil and cook for an additional 2 minutes.
- Sprinkle squash with the remaining basil before serving. This dish is best served warm.
Recipe Notes
- You do not need to peel the squash.
- This is a personal preference, but I only stir the squash once or twice the whole time it’s cooking as we really like the onions caramelized and the squash almost a bit burnt. It’s our favorite way to make it, but please feel free to adjust to your liking!
- You can make this recipe vegan by omitting the butter.
- I slice my squash into rounds, but you could also do half moons so the squash gets that golden brown color more easily.
- Add a little spice with some red pepper flakes, or add more Italian herbs like oregano to bump up the flavor.
- Top with some Parmesan cheese.
Tips for Choosing the Best Zucchini or Yellow Squash
When you’re at the grocery store or farmer’s market, look for smaller, softer vegetables. As they grow, they take on more water, diluting the flavor of the squash.
Avoid ones that are overly soft or are covered in blemishes. Look for fresh vegetables with vibrant color.
How to Store Leftover Sauteed Squash
If you want to save some squash for later, place leftovers in an airtight container and store it in the fridge for up to 4 days.
Reheat in a skillet with a tablespoon of oil. Toss and heat until hot throughout!
Can you Freeze Sauteed Squash?
This sauteed squash recipe does not freeze well- the high water content makes it mushy when thawed. I recommend eating it fresh or heating up leftovers from the fridge the next day.
Serving Suggestions
Sauteed Squash is the perfect side dish recipe for any main dish protein like chicken, pork, or fish. You can also toss them into pasta. Try them with Pork Burgers, Spicy Pork Tenderloin, Roasted Chicken, or Chimichurri Salmon.
More Squash Recipes
Want to use up all the squash from your garden? Try these delicious veggie side dish recipes:
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Sauteed Squash
This one-pan Sauteed Squash is a quick and easy side dish that’s full of flavor! Simply slice up some squash, add an onion and some fresh herbs and seasonings, and you’ve got a tasty dinner addition.
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Instructions
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Heat a large skillet to medium high and add the butter and olive oil.
-
Once butter has melted, add the squash, onion, minced garlic, Italian seasoning, salt, and pepper, and mix. Cook for 7 minutes without stirring. *See note.
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Stir contents well and cook for an additional 5, stirring, if desired. Add ¾ of the chopped basil, and cook for an additional 2 minutes.
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Sprinkle squash with the remaining basil before serving.
Notes
- This is a personal preference, but I only stir the squash once the whole time it’s cooking as we like the onions really caramelized to the point of almost burnt, and the squash a bit burnt as well. Please feel free to adjust to your liking!
Nutrition
Serving: 1serving | Calories: 155kcal | Carbohydrates: 11g | Protein: 3g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 364mg | Potassium: 480mg | Fiber: 3g | Sugar: 6g | Vitamin A: 589IU | Vitamin C: 30mg | Calcium: 46mg | Iron: 1mg
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