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Summer Squash and Onions Recipe Everyone Will Love

Summer Squash and Onions

Tender yellow summer squash and sweet onion are gently cooked in butter until flavorful and just tender. This simple four-serving side dish is ready in about 25 to 30 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 tablespoons Unsalted butter
  • 1 medium Yellow onion, about 8 ounces, thinly sliced
  • 4 medium Yellow summer squash, about 1 1/2 pounds total, sliced into 1/4-inch rounds
Seasoning
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon Freshly ground black pepper
Optional Additions
  • 1 clove Garlic, minced
  • 1 tablespoon Fresh parsley, chopped
  • 1-2 teaspoons Bacon drippings in place of part or all of the butter

Method
 

Step-by-Step
  1. Wash and dry the squash, trim both ends, and slice it into even 1/4-inch rounds. Thinly slice the onion so it softens at the same pace as the squash cooks.
  2. Melt the butter in a large skillet over medium heat. Add the onion and cook for 4 to 6 minutes, stirring occasionally, until softened and lightly translucent.
  3. Add the squash, kosher salt, and black pepper to the skillet. Stir gently to coat every slice with the seasoned butter.
  4. Cook uncovered for 8 to 12 minutes, stirring gently every few minutes, until the squash is tender but not mushy. For softer, more traditionally stewed squash, cover the skillet for part of the cooking time.
  5. Taste and adjust the seasoning. Add chopped parsley if desired, then serve hot.

Notes

Slice the squash evenly and avoid stirring constantly, which can break the rounds down and make the dish watery. Use a wide skillet so the vegetables sauté rather than steam; if necessary, cook a large amount in batches. A small amount of zucchini may replace some of the yellow squash.