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Yellow Squash Recipe
This Yellow Squash Recipe is an easy, healthy, vegetarian summer side dish that comes together in under 20 minutes with simple garlic butter and optional grilled char.
Full Recipe Introduction
I’ve always thought yellow squash looks like sunshine on a plate—bright, cheerful, and perfect for hot evenings when the garden is bursting with color. This recipe showcases those tender, slightly sweet summer squash slices tossed in garlic butter, a hint of fresh herbs, and a quick sizzle on the grill or stovetop. You know what? According to USDA data, one cup of sliced yellow squash clocks in at just 18 calories, yet delivers vitamins A and C, fiber, and a subtle, almost nutty flavor that pairs beautifully with everything from quinoa bowls to grilled tofu.
Honestly, this simple side dish became a backyard staple after my daughter raved about it at last Fourth of July picnic. I was inspired by my grandmother’s garden—she’d pluck golden squash at dawn and roast them with olive oil years ago, long before “summer squash” ever trended on food blogs. Let me explain why this yellow squash recipe is both nostalgic and modern: it’s vegetarian-friendly, low in carbs, ready in minutes, and versatile enough to steal the show at potlucks or weeknight dinners.
Why You’ll Love This Yellow Squash Recipe
- Simple prep—just slice, season, and cook
- Ready in under 20 minutes (perfect for busy weeknights)
- Healthy side dish with only 2 tablespoons of butter (or swap for olive oil)
- Vegetarian and easily vegan (use plant-based butter)
- Summer squash star—peak season vibes in every bite
- Garlic butter magic elevates mild yellow squash to gourmet status
- Optional grilling adds that smoky, caramelized edge
- Family-friendly and allergy-friendly (gluten-free, nut-free)
Ingredients
• 4 medium yellow squash (about 1½ pounds), trimmed and sliced into ¼-inch rounds
• 2 tablespoons unsalted butter (or vegan butter)
• 2 cloves garlic, minced (or 1 teaspoon garlic powder)
• 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
• 1 tablespoon chopped fresh parsley (optional garnish)
• ½ teaspoon coarse sea salt, plus extra to taste
• ¼ teaspoon freshly ground black pepper
• 1 teaspoon lemon zest (from organic lemon, for brightness)
• 1 tablespoon olive oil (if substituting butter)
Tips on ingredients:
• Choose firm, evenly colored squash with no soft spots.
• Look for pasture-raised butter—it has a richer flavor.
• Fresh herbs really pop here, but dried thyme works if you’re in a pinch.
Directions
- Heat a large cast-iron skillet or nonstick pan over medium heat. Add butter (or olive oil) and let it melt, swirling to coat the pan—here’s the thing: you want it hot enough to sizzle, but not smoking.
- Stir in the minced garlic and thyme, cooking for about 30 seconds until fragrant. Watch closely to avoid browning the garlic too much.
- Add squash slices in a single layer (you may need two batches). Sprinkle with salt and pepper, then cook for 2–3 minutes per side until golden and tender. Use tongs to flip gently.
- Once all slices are done, return them to the pan, drizzle lemon zest, and toss to coat evenly. Taste, adjust seasoning, and let rest off the heat for a minute.
- Transfer to a serving platter, garnish with fresh parsley, and serve immediately—if you’re craving grill marks, finish them on an outdoor grill or indoor grill pan for another minute per side.
Servings & Timing
Yield: Serves 4 as a side dish
Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: 17 minutes
Variations
• Grilled Parmesan: Sprinkle 2 tablespoons grated Parmesan over squash before serving.
• Spicy Kick: Add a pinch of red pepper flakes when cooking garlic.
• Herb Swap: Use fresh basil and oregano instead of thyme for an Italian twist.
• Lemon-Garlic Vinaigrette: Drizzle a quick vinaigrette (2 tbsp olive oil, 1 tbsp lemon juice) instead of butter.
• Mediterranean Style: Top with crumbled feta and chopped kalamata olives.
• Summer Harvest: Mix in sliced zucchini and cherry tomatoes for a colorful medley.
Storage & Reheating
• Refrigerator: Store cooled squash in an airtight container for up to 3 days.
• Freezer: Not ideal for freezing—the texture softens too much.
• Reheat: Warm gently in a skillet over low heat with a few drops of olive oil, or microwave briefly (about 30 seconds).
• Make-Ahead: Prepare through step 3, cool fully, then refrigerate; reheat and finish with lemon zest just before serving.
Notes
• I found that thicker slices (¼-inch) hold up better and caramelize beautifully.
• If your squash is extra watery, pat dry with paper towels to avoid steaming.
• Skillet vs. Grill: Cast-iron gives a lovely crust, but outdoor grilling adds a smoky note that feels like a summer vacation.
• Texture Tip: Let squash rest a minute off the heat; it firms up slightly, so it’s not floppy on the plate.
FAQs
Q: Can I use zucchini instead of yellow squash?
A: Absolutely—zucchini works one-for-one; just adjust cooking time if slices are thicker.
Q: How do I keep squash from getting soggy?
A: Pat dry before cooking, avoid overcrowding the pan, and use medium heat so moisture evaporates.
Q: Is this recipe vegan?
A: Yes—swap butter for vegan spread or olive oil, and you’re set.
Q: Can I add other spices?
A: Sure—smoked paprika or cumin powder each pair nicely with yellow squash.
Q: Why are my squash slices sticking?
A: Make sure the pan is well-heated and lightly greased; a nonstick skillet helps too.
Q: What side dishes go with this?
A: This is great alongside grilled chicken, quinoa salad, or roasted chickpeas for protein.
Q: Can I batch-cook for meal prep?
A: You can prep through step 2, then finish cooking just before eating for best texture.
Q: How do I prevent garlic from burning?
A: Add garlic once butter is warm (not hot), then stir constantly for just 30–45 seconds.
Conclusion
This yellow squash recipe is a simple, healthy, and colorful side dish that brings out the best of summer’s bounty with minimal fuss. Give it a whirl at your next cookout, and let me know how those golden slices steal the show—drop a comment below or tag me on Instagram using #SunshineSquash! For more seasonal side dishes, check out my Summer Vegetable Grill Guide.
Yellow Squash Recipe
Ingredients
- 4 medium yellow squash trimmed and sliced into ¼-inch rounds
- 2 tablespoons unsalted butter (or vegan butter)
- 2 cloves garlic, minced (or 1 teaspoon garlic powder)
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
- 1 tablespoon chopped fresh parsley (optional garnish)
- ½ teaspoon coarse sea salt, plus extra to taste
- ¼ teaspoon freshly ground black pepper
- 1 teaspoon lemon zest (from organic lemon, for brightness)
- 1 tablespoon olive oil (if substituting butter)
Instructions
- Heat a large cast-iron skillet or nonstick pan over medium heat. Add butter (or olive oil) and let it melt.
- Stir in minced garlic and thyme, cook for about 30 seconds until fragrant. Be careful not to brown the garlic too much.
- Add squash slices in a single layer, sprinkle with salt and pepper, cook for 2–3 minutes per side until golden and tender.
- Drizzle lemon zest over cooked squash, adjust seasoning, and let rest off the heat for a minute.
- Transfer to a serving platter, garnish with fresh parsley, and serve immediately. Grill marks optional.
