Super easy and seriously flavorful, this sauteed yellow squash recipe is my favorite side dish and one of the best yellow squash recipes you’ll ever taste!
This post may contain affiliate links. Read our disclosure policy.
Want to Save This Recipe, Boo?
I'll email this recipe to you, so you can come back to it later!
The Perks and Highlights of my Favorite Yellow Squash Recipe
I love sharing recipes that I truly grew up on. This yellow squash recipe is one of them. In the summers of my youth, I remember the delight of seeing squash make it into my mother’s shopping cart at the grocery store.
Cuisine Inspiration: Southern Comfort
Primary Cooking Method: Sautéing
Dietary Info: Vegetarian (with an option for our bacon lovers!)
Key Flavor: Savory with a hint of sweetness
Skill Level: Easy Peasy
Sweet Highlights:
- Versatility Queen: Whether you’re a meat lover or a veggie enthusiast, this dish caters to all. Swap bacon grease for olive oil, and you’ve got yourself a vegetarian delight!
- Quick and Easy: No need to fuss or fret.
- Flavor Town: The combination of sweet yellow squash, savory onion, and your choice of fat makes for a delicious dance of flavors on your palate.
- Southern Charm: Drawing inspiration from Southern kitchens, this dish brings warmth, comfort, and a touch of nostalgia to the table.
- Seasonal Flexibility: While yellow squash is a summer veggie, this recipe gives you the tools to bring a taste of summer to your kitchen year-round.
Ingredients
- Yellow Squash: These sunny beauties are the star of the show, bringing a mild, slightly sweet flavor and a touch of summer to your plate. Slice ’em thin to let them soak up all the goodness from the other ingredients.
- Onion: This versatile veggie adds a depth of flavor that’s undeniable. Chop it up and watch it work its magic, turning sweet and savory as it cooks.
- Bacon Grease/Olive Oil: Here’s where you can play with flavor! Bacon grease adds a smoky, indulgent twist, while olive oil keeps it light and vegetarian-friendly. Your kitchen, your rules!
- Water: Just a splash! It’s all about creating the perfect sautéed texture without losing any of that veggie goodness.
- Salt and Pepper: The dynamic duo, these seasoning staples are here to elevate your squash game.
How to Cook Yellow Squash
My mother would cut the yellow squash into slices, chop up some onion and add it to a pot with water, bacon grease, salt and pepper. It would cook down until soft and would finally become the most incredible side dish.
When I got older, I started watching her make it more and more. One day, I asked for the recipe and made it myself. It was unbelievably simple to make. And after 30 minutes of cooking down the water, it all blends together with so much flavor. I adore it! It has to be one of the best yellow squash recipes ever invented!!
How to Serve
This recipe is great to serve with classic southern dishes like fried pork chops or fried catfish along with collard greens, candied yams and some cornbread muffins.
How to Store
Store the cooked yellow squash in an airtight container in the refrigerator for up to 3 days.
To reheat, simply warm it up in a skillet over medium heat until it’s heated through, or use the microwave for a quick option.
Other Squash Recipes
Try some of my other yellow squash recipes including this unforgettable Baked Chicken Parmesan with Spaghetti Squash and the super tasty Light Shrimp Scampi with Spaghetti Squash!!
Sauteed Yellow Squash Recipe
Want to Save This Recipe, Boo?
I’ll email this recipe to you, so you can come back to it later!
Ingredients
- 2 large yellow squashes thinly sliced
- 1 medium onion chopped
- 1-2 tablespoons bacon grease or olive oil for vegetarian
- 3 cups water
- Salt and Pepper
Instructions
- Add sliced yellow squash, chopped onion, bacon grease (or olive oil) and water to a medium sized pot. Season with salt and pepper and heat over medium high heat and cover with a lid.
- Allow the squash to cook down until water is almost evaporated and squash is completely soft. Feel free to add more water if the squash is still a bit stiff.
- Remove the lid and continue to cook until completely soft and water is completely evaporated.
- Taste and season more if needed and serve.
Notes
Nutrition
pinterest 
facebook 
twitter 
email
Literally I will NEVER eat squash prepared any other way!! Delicious and reminds me of childhood
Danna, my grandmother and mom also added a little brown sugar to theirs too! I have also adapted to using a little sugar when I cook it as well because that’s the only way I could get my kids to eat it!
Would you suggest using kosher salt or sea salt?
I use kosher.
We always called this “squishy squash” when it was cooked down like this. I love it so much!
Yes! This is the only way to cook stewed squash and onions southern style! My mama always cooked it this way. Delicious!
Yes indeed! I totally agree!
Yellow squash is one of my favorite vegetables when it’s cooked this way. My mother also added a little sugar and let the squash and onion mixture “scorch” a little bit to add that caramelized flavor you often get with roasted vegetables.
Danna, my grandmother and mom also added a little brown sugar to theirs too! I have also adapted to using a little sugar when I cook it as well because that’s the only way I could get my kids to eat it!