Sauteed Squash

This one-pan Sauteed Squash is a quick, flavorful side dish that highlights the natural sweetness of squash and onions, enhanced by garlic, herbs, and fresh basil. Perfectly caramelized and slightly crisp, it’s a simple yet satisfying way to enjoy seasonal produce.

Why You’ll Love This Recipe

Sauteed squash is one of those dishes that delivers big flavor with minimal effort. With just a few ingredients and one skillet, you can create a versatile and healthy side that pairs well with almost any main course. It’s a great way to use up an abundance of summer squash or zucchini and brings a comforting, home-cooked touch to the dinner table.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Yellow squash (or zucchini, or a mix of both)

• Onions, thinly sliced

• Butter

• Olive oil

• Garlic cloves, minced

• Italian seasoning

• Kosher salt

• Black pepper

• Fresh basil leaves, chopped

Directions

1. Heat a large skillet over medium-high heat and add the butter and olive oil.

2. Once the butter has melted, add the squash, onions, garlic, Italian seasoning, salt, and pepper. Mix to combine.

3. Cook for 7 minutes without stirring to allow the onions to caramelize and the squash to brown.

4. Stir well and cook for an additional 5 minutes, stirring occasionally if desired.

5. Add three-quarters of the chopped basil and cook for 2 more minutes.

6. Sprinkle the remaining basil on top just before serving.

Servings and timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Variations

• Add cherry tomatoes for a burst of color and sweetness.

• Sprinkle with Parmesan cheese right before serving for a savory finish.

• Use red onions or shallots for a slightly different flavor.

• Include a pinch of red pepper flakes if you want a bit of heat.

• Toss in chopped bell peppers for extra crunch and flavor.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, warm in a skillet over medium heat until heated through, or microwave for 1–2 minutes. Note that reheated squash may soften further, but the flavor will remain delicious.

FAQs

Can I use zucchini instead of yellow squash?

Yes, zucchini works just as well, and a combination of both adds great color and texture to the dish.

How do I prevent the squash from getting soggy?

Avoid over-stirring and cook uncovered so excess moisture can evaporate. Letting it sit undisturbed for a few minutes helps it brown rather than steam.

Do I have to use fresh basil?

Fresh basil adds a burst of flavor, but you can substitute with dried basil in a pinch—use about one-third the amount.

Can I use only olive oil instead of butter?

Yes, olive oil alone will work. However, the combination of butter and oil adds richness and flavor.

What type of pan should I use?

A large stainless steel or cast-iron skillet works best to achieve caramelization and even browning.

Is this recipe vegan?

As written, it contains butter. To make it vegan, simply replace the butter with additional olive oil or a plant-based butter alternative.

Can I make this dish ahead of time?

Yes, but for the best texture and flavor, it’s recommended to serve it fresh. Reheated squash may lose some of its crispness.

What proteins pair well with sauteed squash?

Grilled chicken, baked fish, or even a fried egg on top work wonderfully.

How do I slice the squash?

Cut off the ends, then slice into ¼-inch thick rounds or half-moons, depending on the size of the squash.

Can I freeze sauteed squash?

Freezing is not recommended as the texture may become mushy when thawed. It’s best enjoyed fresh or within a few days of making.

Conclusion

Sauteed Squash is a simple, wholesome side dish that’s full of flavor and incredibly adaptable. Whether you’re cooking for a busy weeknight or a relaxed weekend dinner, this recipe offers a quick and delicious way to bring fresh vegetables to your table. Make it once, and it’s sure to become a regular in your rotation.

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