Sauteed Squash

Robyn Stone

Updated Oct 20, 2021

17 Comments

5 from 4 votes
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Sauteed Squash makes a delicious side dish recipe. Ready in minutes, this is a favorite of squash recipes!

Sauteed squash is one my go-to side dishes all year long, but especially now as my garden is giving me an abundance of the cute little yellow sweethearts in a steady stream right about now. Each day I picked all the squash that needs to be picked only to go back the next day to find just as many, if not more. To say we’ve been blessed in squash is quiet an understatement, but I’m certainly thankful for them since everyone in my family enjoys squash so much.

Sauteed squash can be ready in minutes and is the perfect side dish for any number of supper menus – chicken, steak, pork, you name it. Squash just works well and this recipe really couldn’t be much easier.

Here’s how I make my Sauteed Squash recipe.

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Sauteed Squash

Robyn Stone
5 from 4 votes
Sauteed Squash makes a delicious side dish recipe. Ready in minutes, this is a favorite of squash recipes!
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 6

Ingredients

  • 4 tablespoons butter
  • 1/2 onion, chopped
  • 6 medium squash, sliced
  • 1 clove garlic, chopped
  • kosher salt
  • ground black pepper

Instructions 

  • Melt butter in heavy bottomed pan or skillet.
  • Add chopped onion and cook until translucent.
  • Add squash and garlic and cook until tender, about 20 minutes.
  • Add salt and pepper to taste.

Notes

Store: Cool the cooked squash thoroughly. Place in an airtight container and refrigerate for 3-5 days. Reheat when ready to serve.
Freeze: Place cooled cooked squash in an airtight, freezer-safe container and freeze up to 3 months.  When ready to serve, thaw and reheat.

Nutrition

Calories: 103kcal
Carbohydrates: 8g
Protein: 3g
Fat: 8g
Fiber: 2g

Nutrition information is automatically calculated, so should only be used as an approximation.

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Enjoy!
Robyn xo

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About Robyn

Robyn Stone is a passionate home cook, baker, food photographer, and cookbook author. As the creator of Add a Pinch, she has been sharing cherished family recipes and practical cooking tips since 2010, inspiring home cooks to create delicious meals with ease. A devoted wife and mom, Robyn’s warm, approachable style has cultivated a loyal community of food enthusiasts. Her culinary expertise has been showcased on Food Network, Southern Living, Southern Lady, People Magazine, Hallmark Channel, and more.

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5 from 4 votes (3 ratings without comment)

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Recipe Review




17 Comments

  1. Karen potter says:

    5 stars
    Why is olive oil mentioned at the beginning, but butter in tha recipe? No olive oil mentioned at all🥴

    Reply
    1. Robyn Stone says:

      Karen, I only use butter in this recipe. I’m not sure where you thought I mentioned olive oil. Hope you enjoy the squash.

  2. Lucy says:

    Made the squash and it is so good 👍

    Reply
    1. Robyn Stone says:

      Thanks, Lucy. So glad you liked it.

  3. Alicecwilliams says:

    How to cook sauteed squash look yummy

    Reply
    1. Robyn Stone says:

      I hope you enjoy, Alice!

  4. Joyce says:

    This is basically like I make it. Only I use olive oil instead of butter and use my wok. We love squash!

    Reply