How do I keep the yellow squash from sticking to the pan?

Heat the pan first on medium heat and then add oil and butter. Watch it so the butter doesn't burn or smoke. If so, turn heat to low-medium When you first add the squash, don't move it around yet. Let it cook before stirring. It will start to brown and lift away from the pan. Then it is safe to stir and flip the squash without it sticking.

Do I have to peel the squash?

No, yellow squash have very thin skin that are completely edible. Just rinse well and pat dry before slicing.

Can I freeze leftover fried yellow squash?

Squash can be frozen for about 3 months but expect it to be very mushy. I would suggest pureeing it before you freeze. Either store in small plastic zipper bags or even in ice cube trays. You can freeze the cubes in a bag and use as needed. Pureed vegetables are great in baby foods, soups, added to meatloaf, casseroles or pasta sauce.

Pan Fried Yellow Squash ⋆ Deb's Daily Dish

Description

Pan fried yellow squash is an easy side dish that is perfectly seasoned with butter and herbs. It is tender and savory with crispy, caramelized edges. Although known as summer squash, it is usually available year round in most grocery stores. It is so versatile and goes well with most main dishes.

Ingredients

Scale

4 medium sized yellow squash
1 tablespoon unsalted butter
1 tablespoon olive oil
1 small red onion *
2 cloves garlic
2 sprigs fresh thyme, chopped *
2 sprigs oregano, chopped
3 leaves of sage, chopped
3 leaves of basil, chopped
1/2 teaspoon salt
1/2 teaspoon black pepper

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Instructions

1. Rinse the squash and pat dry with a paper towel. Slice down the middle lengthwise. Cut into approximately 1/2 inch slices. Thinly slice the red onion. Finely mince the garlic cloves and fresh herbs.

2. Heat a large skillet over medium-high heat and carefully pour in the oil and add the butter to melt in the pan.

3. Add the yellow squash and cook for 2 minutes, stirring while it cooks. Add the onion and saute' both for an additional 4 minutes.

4. Increase heat to high heat. Continue to pan fry the squash for about 2 more minutes, turning the pieces over as they brown. Lower heat to low-medium and add the garlic and herbs. Stir and cook for 1 minute. Don't overcook or burn the garlic or herbs since they won't taste very good.

Notes

*If only larger yellow squash are available, you can scoop out some of the seeds after you have sliced the in half.

*If you prefer, use dried ground spices instead of the fresh. Start with 1/2 teaspoon of each herb. Add a bit more to taste. Or use 1- 2 teaspoons of Italian seasoning.

*Store leftover squash in an airtight container in the refrigerator for 2 days. Reheat in a pan sprayed with non stick cooking spray on medium heat for about 2 minutes until hot.