Skillet Squash and Potatoes
Elevate your next meal with this easy and flavorful Skillet Squash and Potatoes recipe, a perfect one-pan wonder that's both hearty and wholesome. Featuring tender yellow squash, crispy russet potatoes, and sweet sautéed onions, this dish is seasoned with aromatic thyme, smoky paprika, and a hint of garlic for a simple yet satisfying medley of flavors. Cooked to golden perfection in a cast-iron skillet, it delivers the ultimate balance of crispiness and softness in every bite. Ready in just 40 minutes, this versatile recipe works equally well as a comforting vegetarian main or a savory side dish to your favorite proteins. Finished with a sprinkle of fresh parsley, it's a delicious way to highlight seasonal produce—perfect for weeknight dinners or casual gatherings.
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Recipe Information
Ingredients
- 2 medium (about 1 pound total) Yellow squash
- 3 medium (about 1.5 pounds total) Russet potatoes
- 1 medium Yellow onion
- 2 Garlic cloves
- 3 tablespoons Olive oil
- 1 tablespoon Butter
- 1 teaspoon Dried thyme
- 1 teaspoon Paprika
- 1 teaspoon (adjust to taste) Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons, chopped Fresh parsley (optional, for garnish)
Instructions
Wash and dry the yellow squash and potatoes. Cut the squash into 1/4-inch thick rounds and the potatoes into thin, even slices about the same thickness as the squash for uniform cooking.
Peel and slice the onion into thin half-moons. Mince the garlic cloves.
Heat a large cast-iron skillet over medium heat. Add 2 tablespoons of olive oil and the butter, allowing the butter to melt and combine with the oil.
Once the skillet is hot, add the sliced potatoes in a single layer. Cook for about 5-7 minutes, flipping occasionally, until they begin to turn golden and slightly crisp on both sides.
Push the potatoes to one side of the skillet and add the sliced onion and minced garlic. Sauté for 2-3 minutes until the onion softens and becomes translucent.
Add the squash rounds to the skillet with the potatoes and onions. Drizzle the remaining 1 tablespoon of olive oil over the squash, then sprinkle in the dried thyme, paprika, salt, and black pepper.
Toss everything gently to ensure the vegetables are evenly coated in the seasonings. Spread the mixture into an even layer in the skillet.
Continue cooking, stirring occasionally, for another 10-15 minutes until the potatoes are tender and the squash is soft but not mushy. Adjust seasoning with additional salt and pepper if needed.
Remove from heat and garnish with chopped fresh parsley, if desired.
Serve warm as a side dish with your favorite protein or enjoy as a comforting vegetarian main course.
Nutrition Facts
Calories |
2701 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.5 g | 72% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 5.1 g | ||
| Cholesterol | 33 mg | 11% | |
| Sodium | 2744 mg | 119% | |
| Total Carbohydrate | 498.7 g | 181% | |
| Dietary Fiber | 48.0 g | 171% | |
| Total Sugars | 54.8 g | ||
| Protein | 70.4 g | 141% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 553 mg | 43% | |
| Iron | 29.4 mg | 163% | |
| Potassium | 13716 mg | 292% | |
*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.
