Introduction

Oh, hey there, friend! Have you ever found yourself with a beautiful bounty of yellow squash, maybe from your garden, a farmer’s market haul, or just a really great sale at the grocery store? And then you think, “Okay, now what?” Well, get ready, because this super simple skillet yellow squash recipe is about to become your absolute go-to. It’s the kind of side dish that feels like a warm hug – fresh, comforting, and incredibly easy. Honestly, it takes just minutes to whip up, and it pairs perfectly with pretty much anything. It reminds me of warm summer evenings and effortless dinners, and I just know you’re going to love how quickly it comes together!

Why You’ll Love This Recipe

Fast: Ready in less than 15 minutes!
Easy: Seriously minimal steps and simple ingredients.
Giftable: Okay, maybe not giftable in a jar, but you can definitely bring this delicious side to a potluck or BBQ and impress everyone.
Crowd-pleasing: Even picky eaters often enjoy this mild, slightly sweet veggie when it’s cooked just right.

Ingredients

Here’s what you’ll need to make this simple, delicious squash. Nothing fancy, just fresh goodness!

2 lb Yellow squash: Look for firm, bright yellow squash without soft spots. This is the star of the show!
2 tbsp Olive oil: Use a good quality olive oil here; it adds lovely flavor and helps the squash cook beautifully.
1/2 tsp Sea salt: Just enough to enhance the natural sweetness of the squash. Feel free to adjust to your taste!
1/2 tsp Black pepper: Freshly ground is always best for that extra punch of flavor.
Optional Flavor Boosters: Want to jazz it up? These are fantastic additions!
- 1/4 cup Grated parmesan cheese: Adds a salty, nutty finish.
- 1 tsp Garlic powder: A quick way to infuse garlic flavor.
- 1 tsp Italian seasoning: Brings in classic herb notes like oregano, basil, and thyme.
- 1/2 tsp Crushed red pepper flakes: For a little kick if you like things spicy!

How to Make It

Making this squash is as easy as can be. Let’s get cooking!

First things first, give your yellow squash a good wash under cool water.
Trim off the ends – the stem and the blossom end.
Now, slice the squash into rounds about 1/2 inch thick. You don’t want them too thin (they’ll get mushy!) or too thick (they’ll take forever to cook). Aim for nice, even slices.
Grab a large skillet and heat the olive oil over medium heat. You want the oil shimmering but not smoking.
Carefully add the sliced squash to the hot skillet. Try to arrange them in a single layer if you can, or at least not too crowded. If you have a lot of squash, you might need to cook it in batches. This helps it sauté and brown nicely instead of steaming.
Let the squash cook for about 5-7 minutes, stirring occasionally. You’ll see the edges start to soften and maybe even get a little golden brown.
Once the squash is tender-crisp (meaning it’s cooked through but still has a slight bite), sprinkle in the sea salt and black pepper. Stir gently to coat.
Now’s the time to add any of those optional flavor boosters if you’re using them! Stir in parmesan, garlic powder, Italian seasoning, or red pepper flakes until everything is well combined.
Cook for another minute or two, just to let those flavors meld and the cheese melt a little if you used it.
Remove from the heat and serve immediately!

Substitutions & Additions

This basic recipe is a fantastic canvas for adding your own twist. Here are a few ideas:

Swap the oil: Butter or a mix of butter and olive oil is also delicious!
Add Aromatics: Sauté some diced onion or minced garlic in the skillet for a few minutes before adding the squash.
Fresh Herbs: Toss in some fresh chopped parsley, basil, thyme, or dill at the end of cooking.
Other Veggies: Thinly sliced zucchini cooks at about the same rate, so you can easily mix yellow squash and zucchini. Bell peppers or cherry tomatoes can also be added towards the end.
Different Cheese: Feta cheese crumbles, goat cheese, or even a sprinkle of nutritional yeast for a dairy-free option would be lovely.
A Squeeze of Lemon: A little squeeze of fresh lemon juice just before serving brightens everything up beautifully.

Tips for Success

Don’t Overcrowd the Pan: This is the biggest secret to avoiding mushy squash! If you pile too much in, it will steam instead of sauté. Cook in batches if necessary.
Slice Evenly: Consistent slice thickness means everything cooks at the same rate.
Watch the Heat: Medium heat is usually perfect. Too low and it steams; too high and it burns before it’s tender.
Don’t Overcook: Yellow squash cooks fast! You want it tender, but not falling apart. Keep an eye on it.
Prep Ahead: You can wash and slice the squash a few hours ahead of time and store it in an airtight container in the fridge until you’re ready to cook.

How to Store It

If you happen to have any leftovers (which is a big IF, because it’s so tasty!), let the squash cool completely before storing it in an airtight container in the refrigerator. It will keep well for 3-4 days. To reheat, you can gently warm it in a skillet over low heat or microwave it briefly. Just be careful not to overheat, or it can get a bit soft.

FAQs

Q: Do I need to peel yellow squash?
A: Nope! The skin is thin and perfectly edible. Just wash it well.
Q: Can I use zucchini instead of yellow squash?
A: Absolutely! They cook up very similarly and can be used interchangeably in this recipe.
Q: My squash got a little watery/mushy. What happened?
A: This usually happens if the pan was overcrowded, the heat was too low, or it was cooked for too long. Remember to cook in batches if needed and aim for tender-crisp!
Q: Can I add garlic cloves instead of powder?
A: Yes! Mince 1-2 cloves of fresh garlic and sauté them in the oil for about 30-60 seconds before adding the squash. Don’t let the garlic burn!

Simple Skillet Yellow Squash

This super simple skillet yellow squash recipe is about to become your absolute go-to side dish. It's fast, easy, comforting, and pairs perfectly with pretty much anything.

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Cook Time 8

Equipment

Large skillet

Ingredients

Main Ingredients

2 lb Yellow squash Look for firm, bright yellow squash without soft spots.
2 tbsp Olive oil Use a good quality olive oil.
0.5 tsp Sea salt Adjust to your taste!
0.5 tsp Black pepper Freshly ground is always best.

Optional Flavor Boosters

0.25 cup Grated parmesan cheese Adds a salty, nutty finish.
1 tsp Garlic powder A quick way to infuse garlic flavor.
1 tsp Italian seasoning Brings in classic herb notes.
0.5 tsp Crushed red pepper flakes For a little kick if you like things spicy!

Instructions

Wash the yellow squash under cool water.
Trim off the stem and blossom ends of the squash.
Slice the squash into rounds about 1/2 inch thick.
Heat the olive oil in a large skillet over medium heat until shimmering.
Carefully add the sliced squash to the hot skillet. Cook in batches if necessary to avoid overcrowding.
Cook the squash for about 5-7 minutes, stirring occasionally, until edges soften and brown slightly.
Once the squash is tender-crisp, sprinkle in the sea salt and black pepper. Stir gently to coat.
Add any optional flavor boosters (parmesan, garlic powder, Italian seasoning, red pepper flakes) and stir to combine.
Cook for another minute or two to let flavors meld and cheese melt.
Remove from heat and serve immediately.

Notes

Storage: Let leftovers cool completely before storing in an airtight container in the refrigerator for 3-4 days. Reheat gently in a skillet over low heat or briefly in the microwave. Tips: Don't overcrowd the pan; slice evenly; use medium heat; don't overcook; can wash and slice squash a few hours ahead and store in fridge.