This simple recipe for sauteed yellow squash with garlic butter shows you how to prepare it. You can whip up this wonderful dish in only 10 minutes from start to finish.
The yellow squash, whose prime growing season is from spring through summer, is today’s topic of discussion. Do you know how to cook yellow squash?
A simple saute with garlic and butter is all you need to bring out the sweetness of yellow squash.
My favorite types of squash and zucchini are yellow and orange. In the spring and summer, they begin to appear in stores.
This sauteed yellow squash is a healthy and visually appealing side dish that takes no time at all to prepare.
For a weekday supper, this is a simple side dish. They can be served with pasta, chicken, steak, or seafood and go well with any of them.
It’s a breeze and takes no time at all. Once you’ve made the rounds, you just slice them in half. Garlic, butter, and olive oil are all you need for sautéing.
Salt, black pepper, and fresh lemon juice are the main ingredients.
Time is critical while cooking yellow squash. Cooking them too long will become overly soft, mushy, and watery.
A short minute or two in the saute pan is all that is needed to prepare a wonderfully sautéed yellow squash. Enjoy!
What is the average number of calories in one serving?
- Each serving of this recipe contains only 105 calories.
With this recipe, what are its complementary dishes?
I’ve compiled a collection of recipes that are both healthy and quick enough to prepare on a weeknight.
- HONEY GARLIC SALMON
- BACON PARMESAN GOUGERES (CHEESE PUFFS)
- GARLIC BUTTER BRAZILIAN STEAK
- CHILI LIME GRILLED CHICKEN
- 3 dashes ground black pepper
- 1 lb. (0.4 kg) yellow squash
- 1 tablespoon chopped parsley
- 1 tablespoon olive oil
- 1/2 tablespoon lemon juice
- 1 tablespoon unsalted butter
- 2 cloves garlic, minced
- 1/2 teaspoon salt or to taste
- Take a swing at the yellow squash’s two ends. Sliced into halves after being cut into rounds. Set aside for now.
- Set medium-high heat to a skillet. Make sure to add olive oil and butter as well. Add the yellow squash after the garlic has been sautéed for about a minute. When cooking the yellow squash, salt and freshly ground black pepper should be added to the skillet. When they’re done but still slightly crunchy, take them out of the oven. Sauce for yellow squash can be made by combining lemon juice and herbs. Serve as soon as possible.