Back in the day, my mama would make this delish sauteed yellow squash recipe whenever squash was in season. She would simply cut the squash into slices, chop up some onion and cook it down until it was tender and soft with bacon grease and a little salt and pepper. I could eat two or three bowls of it because it was that good. Cooking yellow squash ain’t hard but it sure is good. Here is how the South does it.
This post may contain affiliate links. Read our disclosure policy.
How to Cook Yellow Squash
These step-by-step photos show how to make sauteed yellow squash, but be sure to check the recipe card below for the full ingredient list and detailed instructions. Skip to the → Yellow Squash Recipe
1. Slice the yellow squash into thin, even rounds
Keep them similar in size so they cook evenly.
2. Add the squash, onion, fat, and seasoning to a pot
Pour in a little water, season with salt and pepper, then cover and cook over medium-high heat.
3. Let the squash cook down until tender and most of the liquid is gone
Stir occasionally and add a splash more water if needed so nothing sticks.
4. Remove the lid and cook until soft and the liquid fully cooks off
Taste, adjust seasoning if needed, and serve warm.
Full Sauteed Yellow Squash Recipe
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
Recipe Tips
- Cut Properly: My mama liked to slice the squash as evenly as possible so it would cook evenly and cook down at the same rate.
- Jazz it up: Add other spices like paprika or even a little chicken bouillon to give richer flavor if you want. And a finish of butter at the end of cooking is next level.
Want to Save This Recipe, Boo?
I'll email this recipe to you, so you can come back to it later!
Serving Suggestions
- Easy weeknight dinner: Make some fried pork chops and serve along with garlic green beans and Jiffy cornbread.
- Sunday supper: This is perfect with some fried catfish, fried okra, and hush puppies.
- Summer holiday dinner: Make a simple classic pot roast, sour cream mashed potatoes, candied sweet potatoes and Southern cornbread.
More Southern Vegetable Recipes
- Collard greens
- Southern green beans
- Fried green tomatoes
- Southern fried corn
- Southern potato salad
- Okra and tomatoes
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!
My grandmother cooked this and she called it Squished Squash because after squash were soft she mashed (squished) them with her potato masher. She added a little evaporated milk to hers. She cooked hers in a skillet and near the end would turn heat up some until squash just started to brown. My children love this dish!
I love squished squash! It’s such a fun name!
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!