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How to Cook the Best Yellow Squash on the Stove

The Best Yellow Squash on the Stove

Tender yellow squash is sautéed with onion, butter, olive oil, and garlic until lightly browned and full of savory flavor. Finish it with Parmesan, parsley, or lemon juice for a bright final touch.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 squash Small-to-medium yellow squash, about 1 1/2 pounds total
  • 1/2 medium Yellow onion, thinly sliced or diced
  • 2 tablespoons Butter
  • 1 tablespoon Olive oil
  • 1 clove Garlic, minced
Seasoning
  • 1/2 teaspoon Kosher salt, plus more to taste
  • 1/4 teaspoon Black pepper
Optional Finishes
  • 2 tablespoons Grated Parmesan
  • as needed Chopped parsley
  • a small squeeze Lemon juice

Method
 

Step-by-Step
  1. Rinse and thoroughly dry the yellow squash. Trim off both ends, then cut the squash into even 1/4- to 1/2-inch rounds or half-moons.
  2. Heat the butter and olive oil in a large skillet over medium-high heat. Add the onion and cook for about 3–4 minutes, until it begins to soften.
  3. Add the squash in a fairly even layer and season with the kosher salt and black pepper. Sauté for 6–10 minutes, stirring occasionally, until tender with lightly browned edges.
  4. Add the minced garlic during the final 1–2 minutes of cooking. Stir until fragrant, taking care not to let it burn.
  5. Taste and adjust the seasoning. Finish with Parmesan, chopped parsley, or a small squeeze of lemon juice if desired, and serve immediately.

Notes

Dry the squash well before cooking so it browns instead of steaming. Avoid overcrowding the skillet; cook in batches if necessary. For softer Southern-style squash, cover the skillet while cooking, though the uncovered method produces lightly browned edges.