Easy Yellow Squash Recipe
A simple way to prepare yellow squash on the stove top
Prep Time5 minutes mins
Cook Time10 minutes mins
Total Time15 minutes mins
Course: Side
Cuisine: American
Keyword: how to cook squash, cooked squash
Servings: 4 servings
Calories: 133kcal
- 2 medium-size yellow squash
- 1 small onion
- 1 tablespoon vegetable oil
- 1 teaspoon unsalted sweet cream butter
- 1 teaspoon minced garlic
- 6 sprigs fresh thyme
- salt and pepper
Cut the squash into disks that are about ½ inch thick. If the disks are larger than mouth size, then cut them into quarters.
Give the onion a rough chop.
Heat the vegetable oil and butter in a large skillet on medium heat on the stovetop until the butter is melted and the oil/butter starts to glisten.
Add the squash, onion, garlic to the oil and cook until the squash becomes soft enough for your tastes (for me - that is about 5-6 minutes).
Add salt and pepper to taste and then sprinkle with the fresh thyme- serve hot and with salt and pepper offered on the table.
- If your squash taste too bitter when you are done, add salt.
- If you finish cooking and there is too much water left in the pan either cook the squash more to evaporate the water (this will make the squash more mushy) or use a slotted spoon to scoop them out of the pan.
- When choosing your squash, pick the smaller squash. The smaller ones have a lighter taste.
- Figure one small squash per person or if the squash is larger then one squash per two people.
- If you like for your onions to be more done, then put those in before you put the squash in the pan.
- Make sure to cut your squash into bite sized pieces. Sometimes that is a disk shape and sometimes you must half for quarter the disk.
Serving: 0.5squash | Calories: 133kcal | Carbohydrates: 12g | Protein: 3g | Fat: 9g | Saturated Fat: 7g | Cholesterol: 5mg | Sodium: 6mg | Potassium: 593mg | Fiber: 3g | Sugar: 6g | Vitamin A: 455IU | Vitamin C: 37.9mg | Calcium: 42mg | Iron: 0.8mg