This simple sautéed squash recipe is quick to make and lets the natural flavor of summer squash shine. The squash becomes tender, buttery, slightly sweet, and full of flavor.
One of my favorite summer sides is this sautéed yellow squash. It’s easy, adaptable, and works equally well with zucchini or other summer squash varieties.
This dish is a fast, no-fuss side that comes together in minutes without heating the house with the oven. It’s a great way to use the abundance of squash that appears in gardens during peak season.
If you also have an overload of cherry or grape tomatoes, dice a few and add them to the pan, or save them for a salsa or dried tomatoes for later use.
Table of Contents
- 🥘 Ingredients Needed
- 🍽 Equipment Needed
- 🥣 How to Make Sautéed Squash
- 🙋♀️ Frequently Asked Questions
- 🫙 How to Store Leftover Cooked Squash
- 🍗 What to Serve with Sautéed Squash
- Sautéed Squash Recipe
🥘 Ingredients Needed
This sautéed squash uses simple, fresh ingredients:
- Fresh summer squash – any variety works: yellow squash, zucchini, pattypan, cocozelle, tromboncino, or a mix. (If using zucchini noodles, drain excess liquid before tossing.)
- Butter – or ghee/olive oil for a Paleo, Whole30, or vegan option.
- Diced onion – sweet onion, yellow onion, or shallots work well.
- Minced garlic – fresh garlic is best; garlic powder can be used in a pinch.
- Salt – kosher or sea salt to taste.
- Optional: grated Parmesan or shredded cheddar, and fresh herbs like thyme or basil or a pinch of Italian seasoning. A few cherry tomatoes can be added sparingly so the squash can still caramelize.
🍽 Equipment Needed
- A large skillet
- A sharp knife and a cutting board
🥣 How to Make Sautéed Squash
Sautéed squash is a very quick side. Start by building a fragrant garlic-onion butter base.
1. Heat a large skillet over medium heat and melt 2 tablespoons butter.
2. Sauté ½ cup diced sweet onion or one shallot until it softens and begins to caramelize. Add 2 minced garlic cloves and cook briefly until fragrant.
3. While the garlic cooks, cut 2 medium squash into even ½-inch pieces—half moons or quartered pieces both work.
4. Add an extra tablespoon of butter (or a splash of bacon fat) to the pan and let it warm to form a garlic butter.
5. Add the squash to the hot pan, raise the heat to medium-high, and toss so the pieces brown slightly while the insides soften. Cook about 5–7 minutes, stirring occasionally, until edges are golden and the squash is tender.
6. Remove from heat, sprinkle with ¼–½ teaspoon salt, and serve immediately. If using Parmesan, cheddar, or Italian seasoning, sprinkle and toss right before serving.
🙋♀️ Frequently Asked Questions
What is a Summer Squash?
Summer squash refers to tender, thin-skinned varieties eaten while immature, like yellow squash and zucchini. They have soft edible skins and a short storage life compared to winter squash.
Common summer squash types include crookneck and straightneck yellow squash, zucchini (including round “eight ball” varieties), pattypan, tromboncino, and others.
What kinds of yellow squash are there?
Yellow squash typically comes as crookneck or straightneck. Crookneck can have a bumpier skin and larger seeds; straightneck is smoother and often easier to slice for cooking.
What Can I Do with Overgrown Squash?
Oversized squash develop thicker skin and large seeds and don’t work well in quick sautés. Instead, scoop out seeds and grate the flesh for baked goods like zucchini bread, muffins, or use hollowed shells as boats to stuff with meat, sauce, and cheese.
🫙 How to Store Leftover Cooked Squash
Cool leftovers and store in an airtight container in the refrigerator. Reheat in the microwave, on the stovetop, or in an air fryer. Leftovers can also be combined with blistered cherry tomatoes, olive oil, Italian seasoning, and ground beef for a simple pasta.
🍗 What to Serve with Sautéed Squash
This versatile side pairs well with fried or grilled chicken, ribs, collard greens, burgers, pasta salad, cornbread, catfish, shrimp, and many other simple main dishes.
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Have You Tried This Recipe?
Please rate it and leave a comment below. I would love to hear what you think!
Sautéed Squash
Ingredients
- 2 yellow squash or zucchini about 2 cups when cut up
- 2 tablespoons butter
- ½ sweet onion or 1 shallot
- 2 cloves garlic minced
- 1 tablespoon butter (extra)
- ¼-½ teaspoon kosher salt
Optional Topping
- ¼ cup Parmesan cheese grated
- ½ teaspoon Italian seasoning
Instructions
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Heat a large skillet over medium heat and melt 2 tablespoons butter.
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Sauté ½ sweet onion (or 1 shallot) in the butter until it softens and begins to caramelize.
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Add 2 minced garlic cloves, then chop 2 yellow squash into evenly sized ½-inch pieces while the garlic cooks.
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Cook for a minute or two, then add 1 tablespoon extra butter (or bacon fat) and stir to make a garlic butter.
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Add the squash to the hot pan and increase heat to medium-high. Toss so the outside caramelizes and the inside softens, about 5–7 minutes.
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Remove from heat, season with ¼–½ teaspoon kosher salt, and serve immediately. Add Parmesan or Italian seasoning if desired.
Notes
🫙 How to Store Leftover Sauteed Squash
Cool and refrigerate in an airtight container. Reheat in the microwave, on the stovetop, or in an air fryer. Leftovers can be combined with tomatoes, olive oil, seasoning, and cooked ground meat to make a simple pasta.
Special Equipment Needed
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frying pan, skillet, or griddle
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cutting board
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sharp knife
Nutrition
Nutrition information is approximate and should be used as a guide.
My friend grew an abundance of pattypan squash and shared some—those round shapes are fun to cook and taste great in garlic butter.
