Sautéed Yellow Squash and Onions is a delicious side dish that’s quick and easy to make with just a few ingredients. The bright yellow color makes a pretty presentation.
sauté[ soh-tey, saw- ] is cooked or browned in a pan containing a small quantity of butter, oil, or other fat.
DISCLAIMER (NOT SPONSORED)
I have not been paid to endorse pictured products. Delighted to share what I purchased and used to make this delicious side dish. This side dish is delicious! All comments are my own.
Ingredients: olive oil, unsalted butter, salt, and coarse ground black pepper. Garlic powder is optional. Yellow squash and onions not pictured.
To extend the life of olive oil, make sure the lid is on tight before placing in the refrigerator (not the freezer). According to StillTasty.com, refrigeration is recommended in hot, humid environments. I live in Georgia where the temperature is often hot and sometimes very humid, during summer months. I store my olive oil in the fridge during the summer. In fact, I keep it in the fridge all year long.
The bottle of olive oil in the photo above is in a frosted bottle. I removed it from the fridge seconds before shooting the pic to make sure the bottle was frosted in the photo.
My new favorite ingredient, coarse black pepper, adds a flavor and heat.
In this recipe, the yellow squash and onions are sautéed in olive oil and unsalted butter. The vegetables are seasoned with salt, coarse black pepper and an optional ingredient: garlic powder. If you prefer more flavor, replace he table salt with Lawry’s® Seasoned Salt (not sponsored).
The smooth skin on this variety of yellow squash is pretty and tastes good. Keep the skin. No need to peel.
Simply scrape bruised spots off each whole squash. Then wash, rinse and cut into small rounds.
Use a medium yellow onion in this recipe. After peeling the onion, slice it in circles… and slice the circles in half.
Cook this side dish to desired tenderness. Many prefer firm while others prefer soft. I prefer firm. Tastes sooooo good!
Helpful Tips For Beginners: How To Read & Follow Any Recipe
Reading a recipe is an important life skill that requires knowing how to read a recipe’s ingredients, follow the instructions, prep ingredients, and what type of equipment to use.
The following tips will help beginners or experienced cooks use a recipe to create a delicious dish.
Start with clean hands and organized kitchen. Wash hands thoroughly. Make sure kitchen and countertops are clean before making a recipe.
Create a relaxing environment. Play favorite music while in the kitchen. I love listening to classical or gospel music.
Read the entire recipe from start to finish. Visualize doing each step which will help you follow each step.
If you see ingredient that you and your family don’t use for whatever reason, try a substitute or omit the ingredient.
Pay attention to the order in which ingredients are prepped. For example, 1 cup of chopped pecans is not the same as walnuts, chopped (measure whole walnuts and then chop).
Know the assumptions. For example, when my recipe calls for “sugar,” use granulated sugar. If brown sugar is an ingredient, it will be written that way in the recipe.
Figure out the timing. Check the listed “prep time” and “total time” to be sure you have enough time to complete the recipe.
Look for hints, such as the words “meanwhile” or “at the same time,” which indicate two or more steps can happen simultaneously.
Watch Recipe Videos. If you’re a visual learner (like me), watch recipe videos. Perfect for when you’re learning a new skill or just want to see how a recipe is made.
Mise en place is a super time saver. This French cooking term translates as “putting in place.” It means prepping/measuring ingredients and chopping food before you start cooking. It’s the perfect way to get organized, use each ingredient and complete each step. Nothing is overlooked.
Organize your tools and kitchen equipment. Mise en place isn’t just for ingredients. Before starting, make sure you have parchment paper, aluminum foil, measuring cups, measuring spoons, the right pans, mixing bowls, and other equipment.
Make notes in your recipe. Note any special prep instructions and highlight cooking times. Make note of ingredients omitted, favorite substitutions and creative twists. The notes will be helpful the next time you make this recipe.
Enjoy!
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Sautéed Yellow Squash and Onions
Sautéed Yellow Squash and Onions is a delicious side dish. Easy to make with just a few ingredients. The bright yellow color makes a pretty presentation. Recipe and photography by Beverly Davis for CornbreadMillionaire.com.
Cut off ends of each "whole" squash. Scrape dark bruises off skin. Do not peel.
Wash "whole" squash in warm salty water. Rinse in clear water. Pat dry.
Slice each "whole" squash into thin rounds.
Spread slices in a single layer on paper towels. Salt and allow to "sweat" for 10 minutes. Blot dry with fresh paper towels.
Flip slices over and repeat with salt. After 10 minutes, blot dry with fresh paper towels. The salt seasons and releases water from the squash for better sautéing.
Remove skin from one yellow onion. Slice into 1/4 inch-thick rings. Slice rings in half. Set aside.
In a large 10" saucepan, combine ONE tablespoon of olive oil and ONE tablespoon of unsalted butter. Melt over low-medium heat.
Spread squash and onions in one layer. Set aside remainder. Sauté over medium-high heat until desired tenderness for 1 to 2 minutes. Flip over and continue cooking until desired tenderness. Do not leave stove. Squash and onions cook quickly.
Remove from skillet and drain on paper towels.
Carefully wipe hot skillet clean with thick towel or thick paper towels.
Repeat above instructions to cook the remaining squash and onions.
