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.
According to Dictionary.com, the definition of
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.
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.
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!
Sautéed Yellow Squash and Onions
- 4 small or medium yellow squash smooth skin
- 1 medium yellow sweet onion
- 2 tablespoons olive oil divided
- 2 tablespoons unsalted butter divided
- 1/2 teaspoon salt (more or less as preferred) or use Lawry's Seasoned Salt
- 1/2 teaspoon coarse ground black pepper (more or less as preferred) or use freshly ground black pepper
- 1/4 teaspoon garlic powder (optional)
- 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.
- Serve hot or warm.