Easy Sautéed Squash
This sautéed squash is a quick dish and the perfect veggie addition to any summertime meal! It’s healthy, tastes yummy, and cooks in less than 10 minutes!
We typically grow squash and zucchini in our garden so we end up with an abundance of both. The last two years I’ve taken a break because those plants grow huge (the leaves are seriously the size of my head) and we wanted to give other veggies a chance to thrive. But I sure do miss having my own supply of squash just waiting for me in the backyard!
This Simple Sautéed Squash is how I most often prepare our squash. It’s heavily inspired by my childhood. Squash was one of the sides my parents made the most often when I was growing up. It was always made in a skillet with onions, salt, and pepper. My version is similar but you know I use garlic and herbs (because of course I do). I also don’t cut my squash into circles which seems to be the most common way to do it.
When sautéing any veggie we want to get a little browning right away. That caramelization is always the best part, isn’t it? To make that happen you’ll add your onion and squash to a hot pan with oil and let it sit for a few minutes. Once you’ve achieved some browning, stir, add your seasonings, and let it cook a few more minutes. That’s all it takes for tender skillet squash!
A few tips:
- Cut your squash and onion into pieces that are the same size. That way they’ll cook in the same amount of time.
- If you cut the squash into larger pieces you’ll need a little extra time to cook.
- Play around with seasonings! Black pepper, onion powder, and other dried herbs work well too!
- Feel free to use zucchini or do a mix of zucchini and squash.
- Toss in some fresh herbs at the end if you want an especially pretty dish. Basil and parsley are my two favorite choices.
How to cut yellow squash so it doesn’t get mushy
Most people cut yellow squash into thin circles. It’s how my parents did it when I was a kid and it’s probably how your parents did it too. I’m guessing that it’s the traditional southern way kinda like cooking green beans in bacon fat within an inch of its life so that it’s basically no longer a vegetable.
When you do circles the inside of the squash circles tend to fall apart as it cooks. Everything becomes soggy. There’s a better way! I prefer to dice my yellow squash. The squash then holds its shape as it cooks and the finished squash is far less mushy. Try it and see! The texture is so much better!
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Easy Sautéed Squash
- 2 tbsp olive or avocado oil
- 4 medium yellow squash, diced
- 1/2 white or yellow onion, diced
- 1 tsp dried basil
- 1 tsp salt
- 1 tsp garlic powder
- Add oil to a skillet on medium heat.
- Once oil is hot add diced squash and onion to skillet. Sauté for 2 to 3 minutes without stirring. This will get you that bit of browning we want. Then stir.
- Season with salt, garlic powder, and basil.
- Continue to cook, stirring occasionally, for another 5 to 8 minutes or until squash is tender.