Sauted Squash and Onions
Brighten up your dinner table with this simple yet flavorful recipe for Sautéed Squash and Onions. Featuring tender slices of yellow squash and zucchini paired with sweet, golden onions, this dish is cooked to perfection in a blend of olive oil and butter for a rich, savory flavor. Seasoned lightly with garlic powder, salt, and black pepper, it strikes the perfect balance of simplicity and taste. Ready in just 25 minutes, this quick and easy vegetable side dish is a fantastic way to showcase fresh produce. Garnish with a sprinkle of fresh parsley for a vibrant finish, and serve warm alongside your favorite main dishes. Perfect for weeknight meals or holiday gatherings, this versatile recipe will quickly become a family favorite!
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Recipe Information
Ingredients
- 4 medium yellow squash
- 2 medium zucchini
- 1 large yellow onion
- 2 tablespoons olive oil
- 1 tablespoon butter
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon garlic powder
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Wash the yellow squash and zucchini thoroughly under running water. Pat them dry with a paper towel.
Using a sharp knife, cut off the stem and root ends of both the squash and zucchini. Slice them into thin, even rounds about 1/4-inch thick.
Peel the yellow onion and cut it in half. Slice each half into thin strips or half-moons, about 1/8-inch thick.
Heat a large skillet over medium heat and add the olive oil and butter. Allow the butter to melt and mix with the oil.
Add the sliced onions to the skillet and sauté for 3-4 minutes, stirring occasionally, until they begin to soften and turn translucent.
Add the sliced squash and zucchini to the skillet. Stir to combine with the onions and distribute the oil.
Season the vegetables with salt, black pepper, and garlic powder, stirring to ensure the seasonings are evenly coated.
Continue to cook for about 8-10 minutes, stirring occasionally, until the squash and zucchini are tender and lightly browned in spots. Be careful not to overcook, as they should still retain some texture.
Remove the skillet from heat and transfer the vegetables to a serving dish.
If desired, garnish with freshly chopped parsley for a pop of color and added flavor.
Serve warm and enjoy!
Nutrition Facts
Calories |
710 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.9 g | 55% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 33 mg | 11% | |
| Sodium | 5004 mg | 218% | |
| Total Carbohydrate | 75.4 g | 27% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 56.8 g | ||
| Protein | 14.0 g | 28% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 268 mg | 21% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 2868 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
