Easy Yellow Squash Recipe
User Reviews
5
Easy Yellow Squash Recipe
Description
The preparation starts by slicing medium-sized yellow squash into half-inch thick disks and quartering them if needed for bite-size pieces. A small onion is roughly chopped, and both squash and onion are cooked in a mixture of vegetable oil and unsalted butter in a skillet over medium heat. Minced garlic is added early to infuse the cooking fat with its aroma.
As the squash cooks for about 5 to 6 minutes, it softens to a tender texture complemented by the sweetness of the onion and the herbaceous notes of fresh thyme sprigs added toward the end. Light seasoning with salt and black pepper adjusts flavor, while excess water released during cooking can be reduced by longer sautéing or removed by draining if a less mushy texture is preferred.
This vegetable side is practical for serving as a warm complement to main dishes and can be sized per person by selecting smaller squash or adjusting quantity accordingly. The addition of salt can balance any natural bitterness from the squash.
Ingredients
- 2 yellow squash medium size
- 1 onion small
- 1 tablespoon vegetable oil
- 1 teaspoon butter unsalted, sweet cream
- 1 teaspoon garlic minced
- 6 prigs thyme fresh
- salt
- black pepper
Instructions
- 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.
Notes
- Select smaller yellow squash for a lighter taste; estimate one small squash per person or half for larger squash.
- If squash tastes bitter after cooking, add salt to balance flavors.
- To reduce excess water, either cook longer to evaporate it—resulting in softer squash—or use a slotted spoon to drain before serving.
- For softer onions, add them to the pan before the squash.
- Always cut squash into manageable bite-sized pieces for easier eating and even cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 133 kcal
% Daily Value*
| Serving | 0.5squash | |
| Calories | 133kcal | 7% |
| Carbohydrates | 12g | 4% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 5mg | 2% |
| Sodium | 6mg | 0% |
| Potassium | 593mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 455IU | 9% |
| Vitamin C | 37.9mg | 42% |
| Calcium | 42mg | 4% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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