Sautéed Yellow Squash
This delicious and easy sauteed yellow squash recipe is a perfect side dish! It comes together quickly and has great flavor.
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Servings: 4 servings
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.
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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.
Nutrition
Serving: 1g | Calories: 112kcal | Carbohydrates: 12g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Cholesterol: 8mg | Sodium: 291mg | Fiber: 4g | Sugar: 7g