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.

Sauteed Squash

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


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


  • 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.


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.


Calories: 103kcal | Carbohydrates: 8g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 71mg | Potassium: 531mg | Fiber: 2g | Sugar: 5g | Vitamin A: 625IU | Vitamin C: 34mg | Calcium: 35mg | Iron: 1mg

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

Robyn xo

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About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

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Recipe Review


  1. 5 stars
    Why is olive oil mentioned at the beginning, but butter in tha recipe? No olive oil mentioned at all🥴

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