Jerri’s Sautéed Yellow Squash

Yellow squash is one of the summer squashes, a cousin of zucchini and pattypan. There are straight and crookneck varieties. They taste the same to us and we use either for this recipe.

Yellow squash is native to the Americas. It grows well from Wisconsin to Florida, though the plants are very sensitive to frost. There are scores if not hundreds of recipes for fried, steamed or sautéed yellow squash. Jerri’s version is simple but colorful. She has been making it since we were married, and we are still hitched, so you know it’s good.

When we lived in Virginia we had to depend on friends to supply us with those pretty yellow fruits, but a couple of months after I dug up a piece of lawn behind our house in Kentucky, we had enough to share with our friends. A year or two later I became a squash fanatic. There are so many varieties of squash that it is easy to fall in love with the things.

It takes about ten minutes to put this side dish on your table, so give it a try when you need a vegetable with a mild but fresh flavor to complement the main dish on a busy day. Yellow squash also happens to have a lot of dietary fiber and is very high in vitamins A and C, so it’s good for you too.


2 cups yellow squash
1/4 – 1/2 cup sliced onion
1/2 cup chopped tomatoes
2 T olive oil
1/4 tsp. salt
1/4 tsp. freshly ground black pepper


Wash and chop the squash and onion and tomatoes into bite-sized pieces. Heat the olive oil in a skillet or sauté pan, Sauté the onion until it is translucent, then add the squash, salt and pepper. Continue cooking for three or four minutes until the squash starts to become tender. Add the tomatoes and cook another minute or so until they release their juices.

Taste and adjust the seasoning.

NOTES: Choose squash that are one to two inches in diameter. Set larger ones aside for a Squash Casserole. Do not peel them, but remove the stem and blossom ends. You can use any kind of tomato. Grape tomatoes cut in half or larger varieties chopped into bite-sized pieces work equally well.

Jerri removes the outer layers from an onion, slices enough to make a generous quarter cup or more, then chops the slices into inch-long pieces.

The quantities in this recipe make two generous servings, but you can easily double or triple the amounts to produce enough to serve more guests.

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