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Sautéed Yellow Squash and Onions
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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.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Servings: 3 servings


  • 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.