Sautéed Yellow Squash

Yield: 3 servings Total time: 30 minutes January 11, 2021

My family has roots in the South and dinner at my grandmother’s house always included platters of butter beans, fried okra, and yellow squash. As a kid I wasn’t very adventurous when it came to veggies, and squash was no exception, partially due to the amount of liquid the cooked squash gave off.

While making squash recently I started with Tanya’s recipe and then added butter and blasted the squash with heat, resulting in a thicker dish that was really delicious. I’m now looking forward to making squash again!

Recipe adapted from My Forking Life.


  • 4 Tbs. unsalted butter
  • 3 large yellow squash, sliced very thin
  • 1 large sweet onion thinly sliced
  • 1 tsp. garlic powder
  • 1 tsp. kosher salt
  • 1/2 to 3/4 tsp. ground white pepper


Heat a 12-inch skillet over medium-high heat. Melt butter, and then add remaining ingredients.

Stir and cook until the squash is tender, about 15 to 20 minutes.

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