Sautéed Yellow Squash
A light, buttery side dish made with tender yellow squash and onions, seasoned with simple spices. Ready in just 20 minutes, this recipe is quick, wholesome, and packed with flavor—perfect for pairing with almost any main course.
Equipment
- 1 large 12-inch skillet
- 1 Sharp Chef’s Knife
- 1 cutting board
- 1 wooden spoon or spatula
Ingredients
- 1.5 lbs yellow squash thinly sliced
- 1 large sweet onion thinly sliced
- 3 tablespoons unsalted butter
- ¾ teaspoon garlic powder
- ¾ teaspoon salt or to taste
- ½ teaspoon ground white pepper
Instructions
- Prepare the Vegetables: Begin by thoroughly washing the yellow squash under cold running water to remove any dirt or residue. Pat them dry with a clean kitchen towel or paper towel. Trim the ends of the squash, then slice them evenly into thin rounds, about 1/8-inch thick, for uniform cooking. Next, peel and thinly slice the sweet onion into delicate strips. Consistent thickness in both squash and onion is important so they cook evenly and finish at the same time.
- Preheat the Skillet: Place a large 12-inch skillet over medium heat. Let the pan warm for about 1–2 minutes before adding any ingredients. Preheating ensures even cooking and helps the squash develop a subtle golden hue without steaming.
- Melt the Butter: Add 3 tablespoons of unsalted butter to the preheated skillet. Allow the butter to melt completely, stirring occasionally to prevent browning too quickly. Butter should foam lightly as it melts; this is the perfect moment to add your vegetables.
- Add the Onion: Gently add the thinly sliced sweet onion to the skillet. Stir them gently to coat with the melted butter. Sauté for about 3–4 minutes until the onion becomes soft and translucent, releasing its natural sweetness into the pan. This forms the aromatic base of the dish.
- Add the Yellow Squash: Carefully layer the thin squash slices into the skillet with the onion. Stir gently so that all pieces are coated in butter and onion juices. This helps the squash cook evenly and absorb flavor. Avoid overcrowding the pan so the squash cooks rather than steams.
- Season the Dish: Sprinkle ¾ teaspoon garlic powder, ¾ teaspoon salt (or to taste), and ½ teaspoon ground white pepper evenly over the squash and onions. Use a wooden spoon or spatula to gently fold the seasonings through the vegetables so every slice is flavored.
- Sauté Until Tender: Continue cooking the squash mixture over medium heat, stirring occasionally to prevent sticking or uneven cooking. Maintain gentle heat — butter has a low smoke point, and too-high heat may burn it. Cook for approximately 15–20 minutes, or until the squash is tender when pierced with a fork and the onions have caramelized slightly.
- Taste and Adjust: Taste a piece of squash to check seasoning and tenderness. Add a pinch more salt or pepper if desired. Stir well to blend any adjustments.
- Serve and Enjoy: Once the squash is tender and lightly golden, transfer it to a serving dish. Serve warm as a side to complement grilled meats, roasted chicken, fish, or as part of a healthy vegetarian meal. This simple yet flavorful dish is best enjoyed fresh but can also be stored for later.
Notes
- Always slice squash and onions evenly to ensure uniform cooking and a consistent texture.
- Use medium heat throughout to gently soften vegetables without burning the butter.
- Stir the squash frequently to prevent sticking and to evenly distribute flavors.
- Fresh squash is best for this recipe; older squash can be more watery and less flavorful.
- Adjust salt and spices to your taste preference, especially if serving alongside seasoned main dishes.
