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A delicious Fresh Summer Yellow Squash and Onion Sauté served in a skillet.

Sauteed Yellow Squash and Onions

A quick and flavorful summer side dish featuring sautéed yellow squash and onions, perfect for pairing with your favorite grilled meats or served over rice.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Southern
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 medium yellow squash, sliced Choose firm squash with shiny skin.
  • 1 medium onion, sliced Thicker slices yield a sweeter flavor.
  • 1-2 tablespoons olive oil, butter, or both Butter gives a cozy flavor while olive oil keeps it lighter.
  • 1-2 cloves garlic, minced Optional, add near the end to avoid burning.
  • to taste salt Use in layers for balanced flavor.
  • to taste black pepper Can substitute with smoked paprika for a milder flavor.
Optional Ingredients
  • pinch red pepper flakes For a bit of heat.
  • 1 squeeze lemon Adds brightness before serving.
  • to taste Parmesan cheese For added flavor.
  • pinch sugar Optional, to balance sharp onions.

Method
 

Preparation
  1. Slice the yellow squash into coins or half moons, about the thickness of two stacked quarters.
  2. Slice the onion into strips.
Cooking
  1. Heat a large skillet over medium heat and add butter, olive oil, or a combination of both.
  2. Add the onions with a pinch of salt. Stir occasionally until softened and sweet-smelling.
  3. Add the squash, another pinch of salt, and black pepper. Cook uncovered to allow moisture to steam off.
  4. Stir gently. Once the squash is tender and glossy, remove from heat.

Notes

For best results, do not overcrowd the pan as it leads to steaming. If making a larger batch, use a bigger skillet. Adding seasoning in layers enhances flavor. Serve next to grilled meats, over rice, or even tucked into an omelet.