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This simple sautéed yellow squash recipe allows the crisp, fresh flavors of the squash to shine. The mildly sweet, nutty flavors of the squash are deepened over the heat. This delicious summer side dish will be a hit with the whole family!

It's topped with fresh herbs, garlic, salt, pepper, and lemon juice for maximum flavor.

This simple recipe is perfect for a weeknight dinner. Serve it with some Grilled Red Snapper, Crispy Baked Haddock, or Baked Caprese Chicken for a healthy meal. You can also use this method to make another perfect summer recipe - easy sautéed zucchini!

Sautéed yellow squash topped with herbs in a white serving bowl.

Sauteed Yellow Squash Features

This easy side dish is ready in minutes. This is one of my favorite ways to enjoy summer squash and I'm sure you'll love it too.
This delicious side dish is great whenever you can find summer squash, but the best time of year to enjoy it is the hot summer months when it's bountiful at the grocery store and farmer's market.

Sautéed Summer Squash Ingredients

Squash - You'll need 3 medium yellow squash (also called summer squash). You'll cut these into bite-sized pieces. The peak season for yellow squash is June through August.
Fat - You'll cook the squash in olive oil (you can use extra virgin olive oil, but you don't have to) and a little butter.
Garlic - You'll use a few cloves of fresh garlic to season the squash. You can substitute this for garlic powder if necessary.
Seasonings - You'll season the squash with several herbs and spices, including fresh thyme, basil leaves, lemon juice, sea salt, and black pepper. You can swap the basil and thyme for cilantro or parsley.
Optional additions - add some shredded parmesan cheese or crumbly feta cheese to the finished dish if you want some creaminess.

Three yellow squash, butter, garlic, olive oil, thyme, seasonings, half a lemon, and basil.

More Tasty Summer Squash Recipes

If you love yellow squash and zucchini, try some of our other favorite recipes!

Summer Squash Tomato Gratin - a fantastic layered gratin perfect for summer.
Shaved Zucchini Salad Recipe - ribboned zucchini with cheese and pine nuts.
Stuffed Squash Blossoms Recipe - a gorgeous edible flower recipe.
Zucchini Spaghetti (Zoodles with Marinara) - a simple zucchini recipe for lunch or dinner that's bursting with flavor.

Sautéed yellow squash topped with herbs in a frying pan.

If you try this simple side dish recipe, let me know! Connect on Instagram and share your photos or leave a star rating below.

Easy sauteed summer squash in a white serving bowl.

Sautéed Yellow Squash

This delicious and easy sauteed yellow squash recipe is a perfect side dish! It comes together quickly and has great flavor.

4.97 from 33 votes

Print Pin Rate

Prep Time: 5

Cook Time: 11

Total Time: 16

Servings: servings

Author: Emily Wilson

Ingredients

1 tablespoon olive oil
1 tablespoon butter
3 medium yellow squash cut into ½ inch pieces
3 cloves garlic minced
5 sprigs fresh thyme finely chopped
10 fresh basil leaves finely chopped
1 tablespoon freshly squeezed lemon juice
½ teaspoon sea salt
¼ teaspoon ground black pepper

Instructions

Heat a large skillet over medium-high heat. Add the olive oil and butter.
Once the oil is hot and the butter is bubbling, add the yellow squash. Stir the squash to coat them in the butter and oil. Sauté for 5 minutes. Stir again and flip the squash over and cook for 4 more minutes.
Add the garlic and thyme to the pan. Stir to combine and cook for an additional 2 minutes.
Remove the squash from the heat and add the chopped basil, lemon juice, salt, and pepper. Stir and serve immediately.

Video

Notes

Storage - While the sautéed squash is best served fresh, you can save leftovers in the refrigerator for up to 3 days in an airtight container.

Reheating - Microwave in 1 minute increments till desired temperature is reached. The squash will become a little soggy when you reheat it, so consider adding it to something like risotto or pasta that would benefit from the moisture.

Cooking Tips - Yellow squash cooks quickly and can become a soggy mess when overcooked. Make sure to watch your squash closely while it's cooking. An additional minute or two of cooking can take squash from perfectly tender to overdone. If your squash starts releasing a lot of water, remove it from the heat.

Recommended Tools - I like using a large nonstick skillet for this recipe.