This simple sautéed squash is one of those easy, from-scratch recipes I make again and again throughout the summer. With fresh yellow squash, a little onion, garlic, and just a few pantry staples, you can have this flavorful side dish on the table in under 20 minutes. It's tender, savory, and goes with just about anything. Perfect for busy weeknights.
As soon as the summer heat kicks in, my squash plants take off, and this is always the first recipe I make. It's a go-to side that my family never gets tired of, especially when served with grilled chicken or pork chops. And while it's great hot out of the skillet, the leftovers are perfect tossed into salads or pasta for lunch the next day.
If you enjoy easy garden-to-table recipes like this one, you may also enjoy my Green Beans and Potatoes recipe or this Roasted Zucchini & Squash recipe, they're both packed with flavor and simple to make.
Key Ingredients & Substitutions
- Yellow Squash: Smaller squash tends to have the best texture. You can also use zucchini or a mix of both.
- Onion: White or yellow onions work well.
- Garlic: Freshly minced garlic adds a nice depth. Garlic powder can be substituted.
See the recipe card below for the full list of ingredients and measurements.
How To Make Sautéed Squash
The secret to the best sautéed yellow squash is high heat! You want to caramelize the edges, not steam the vegetables.
- Cut the squash into ¼-inch or slightly larger half-moons.
- Add to the pan with the sliced onions, season with salt and pepper and sauté until tender.
- Stir in the garlic and cook for 1 minute.
- Garnish with parsley if desired. Enjoy!
See the recipe card below for the full recipe.
👉 Sky's Tips
- Use your largest skillet. If the squash is piled high, it will steam instead of sauté. Aim for a single layer if you can.
- Add the minced garlic right before the squash is finished to prevent burning it.
- Yellow squash cooks fast, so pull it off the heat as soon as the garlic is fragrant.
Ways To Use Leftover Sautéed Squash
Leftover squash is fantastic! I love adding it to soups, salads or just reheating it and eating it as it is. When reheating leftover squash, I just warm it up in a pan on the stove. When adding it to another dish, add it at the end so that it doesn't overcook and become mushy.
Do you have a favorite way to use leftovers? Let me know in the comments below.
I hope this quick and easy side dish becomes a summer staple in your kitchen like it is mine.
-Sky🩷
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📖 Recipe
Sautéed Squash
Ingredients
- 2 summer squash cut into ¼-inch half moons
- 1 small onion sliced into ¼-inch half moons
- 2 cloves garlic minced
- 2 tablespoons olive oil
- salt to taste
- pepper to taste
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Add sliced squash and onion to the pan, season with salt and pepper, and sauté for 8-10 minutes, stirring occasionally, until the squash is golden and tender.
- Add minced garlic and cook for 1 minute or until fragrant. Taste and adjust seasoning if needed. Garnish with fresh parsley. Enjoy!
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