This side dish recipe is a quick and delicious way to cook yellow squash – with lots of butter. It is inspired by a recipe from a New Orleans restaurant called Tujague’s and it is so delicious.
Onions and red bell peppers are cooked in lots of butter, then round slices of summer squash are added. They simmer in the butter and sop it up – along with some chicken broth – and it becomes flavorful and delicious.
You can also add a little bacon grease like you do when making Southern green beans or collard greens, but I love the simplicity of the flavor of butter.
Ingredients Needed
This is just a quick overview of the ingredients that you’ll need for the best summer squash and onions recipe. As always, specific measurements and complete cooking instructions are included in the printable recipe card at the bottom of the post.
- Butter
- Red Bell Pepper
- Onion
- Yellow Squash or Zucchini
- Sugar (Optional)
- Kosher Salt
- Black Pepper
- Chicken Broth
How to Make Summer Squash and Onions
- Melt the butter in a skillet over medium heat and slice the squash into quarter-inch, round slices. (Picture 1)
- Sauté the onion and red bell pepper until the onion is translucent. (Pictures 2-3)
- Add the squash slices and sauté them in the butter for a few minutes, coating the squash in butter. (Pictures 4-5)
- Then add the sugar, salt, and pepper. Add the chicken stock, then allow the butter and stock to simmer. (Pictures 6-7)
- Reduce the heat and cover. Cook for about 10 minutes until the squash is soft. (Pictures 8-10)
Add another sprinkle of salt and pepper if needed, then serve!
Variations
- I love to make this recipe using yellow summer squash, but you can also use zucchini rounds, diced patty pan squash, or really any other squash from the garden.
- Use bacon grease instead of butter.
- Make it vegetarian by using vegetable broth.
Storage & Reheating
Store leftovers in the fridge.
Reheat in the microwave until the butter melts. If there’s extra butter, you can use it to fry eggs with a little cheese – yum!
Have You Tried This Recipe?
Please rate it and leave a comment below. I would love to hear what you think!
Buttery Yellow Squash & Onions
Ingredients
- 6 tablespoons butter
- ½ red bell pepper , diced
- ½ medium onion , diced
- 2 yellow squash , sliced, around 1 ½ pounds
- ¼ teaspoon sugar , optional
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ – ½ cup chicken broth or vegetable broth
Instructions
- Melt the butter in a skillet over medium heat.6 tablespoons butter
- Sauté the onion and red bell pepper until the onion is translucent.½ red bell pepper, ½ medium onion
- Add the squash and sauté for a few minutes, coating the squash in butter, then add the sugar, salt, and pepper. Add the chicken stock, then allow the butter and stock to come to a simmer.2 yellow squash, ¼ teaspoon sugar, ½ teaspoon kosher salt, ¼ teaspoon black pepper, ¼ – ½ cup chicken broth
- Reduce the heat and cover. Cook for about 10 minutes until the squash is soft.
- Add another sprinkle of salt and pepper if needed, then serve!
Notes
Variations
- I love to make this recipe using yellow summer squash, but you can also use zucchini rounds, diced patty pan squash, or really any other squash from the garden.
- Use bacon grease instead of butter.
- Make it vegetarian by using vegetable broth.
Storage & Reheating
Store leftovers in the fridge. Reheat in the microwave until the butter melts. If there’s extra butter, you can use it to fry eggs with a little cheese – yum!Nutrition
Nutrition information is approximate and is automatically calculated, so should only be used as a guide.
