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!
My Sauteed Yellow Squash Recipe Origins
I love sharing recipes that I truly grew up on. This sauteed yellow squash recipe is one of them. In the summers of my youth, I remember the delight of seeing yellow squash make it into my mother’s shopping cart at the grocery store. I knew once we got home she would most certainly be making this sauteed yellow squash with onions dish.
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!!
I make this sauteed yellow squash recipe at least once or twice a week and I know you will do the same. Enjoy the taste of squash with a southern twist!
Yellow 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
- 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
- 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.
Ann J says
Literally I will NEVER eat squash prepared any other way!! Delicious and reminds me of childhood
Phyllis S. says
Would you suggest using kosher salt or sea salt?
Jocelyn (Grandbaby Cakes) says
I use kosher.
We always called this “squishy squash” when it was cooked down like this. I love it so much!
Deb Majors says
Yes! This is the only way to cook stewed squash and onions southern style! My mama always cooked it this way. Delicious!
Jocelyn (Grandbaby Cakes) says
Yes indeed! I totally agree!
Danna Gillett says
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.
Patricia Pride says
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!