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.
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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.
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📖 Recipe
Sautéed Squash
Ingredients
- 2 summer squash cut into ¼" half moons
- 1 small onion sliced into ¼" half moons
- 2 cloves garlic sliced thin
- 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 another 30 seconds until fragrant. Taste and adjust seasoning if needed. Enjoy!
Notes
Ways To Use Leftover 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.
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