Sautéed Squash

5 from 3 votes

This simple sautéed squash recipe is so easy to make and allows the flavors of this delicious summer vegetable to shine. The delicious squash is tender, buttery, sweet, and so flavorful.

Prep Time5

Cook Time15

Total Time20

Servings: people

Calories: 99kcal

Author: Kari

Equipment

a frying pan, skillet, or griddle
a cutting board
a sharp knife

Ingredients

2 yellow squash or zucchini - about 2 cups when cut up
2 tablespoons butter
½ sweet onion or 1 whole shallot
2 cloves garlic minced
1 tablespoon butter
¼-½ teaspoon kosher salt

Optional Topping

¼ cup Parmesan cheese grated
½ teaspoon Italian Seasoning

Instructions

Heat a large skillet over medium heat & melt butter in the skillet.
2 tablespoons butter
Sauté onions or shallots in the butter until they soften and begin to caramelize.
½ sweet onion
Add the minced garlic next, and while the garlic and butter cook, chop the squash into evenly sized chunks. (I like to aim for half-inch pieces - you can either cut them into half moons or cut them once again into quarters.)
2 cloves garlic, 2 yellow squash
Cook for a minute or two while dicing the squash to let the garlic become fragrant and stir as needed. Then, my favorite thing to add - my secret ingredient - a little bit of extra butter. (You could also use a little bacon fat.)
1 tablespoon butter
Cook for another minute or two to let the butter heat up, and stir to make a garlic butter.
Next, add the squash or zucchini chunks to the garlic butter in your hot pan.
2 yellow squash
Increase the heat to medium-high heat and toss the squash in the garlic butter, allowing the outside of the squash to caramelize in the butter while the inside softens and slowly cooks. It will take about 5-7 minutes to cook, depending on how much squash you put in your pan - the edges of the squash get nice and golden brown.
Remove from the heat and sprinkle with a little salt, then serve immediately. If you're using cheese or Italian seasoning, you can sprinkle it on and toss it right before serving.
¼-½ teaspoon kosher salt, ¼ cup Parmesan cheese, ½ teaspoon Italian Seasoning

Notes

Any squash can be used in this recipe; I have used this recipe to make all different types of squash - fresh yellow squash, zucchini, cocozelle, patty pan squash, or tromboncino squash. (I have also cooked zucchini noodles this way, just be sure to drain off any excess liquid because they produce a lot of water.)

🫙 How to Store Leftover Sauteed Squash

Once cooled, store leftover squash in an airtight container in the refrigerator. You can reheat the squash in the microwave or air fryer. I also like to toss leftovers with blistered cherry tomatoes, olive oil, Italian seasoning, and ground beef to make a summery pasta.

Nutrition