Outline:
• Title: Yellow Squash Recipe
• Short Intro Paragraph
• Full Recipe Introduction
• H2: Why You’ll Love This Recipe
• H2: Ingredients
• Image
• H2: Directions
• H2: Servings & Timing
• H2: Variations
• H2: Storage & Reheating
• H2: Notes
• H2: FAQs
• H2: Conclusion
Yellow Squash Recipe
This Yellow Squash Recipe is a simple, healthy side dish that bursts with summer flavor—grilled to smoky perfection and finished in garlic butter for a quick treat any night of the week.
Full Recipe Introduction
Yellow squash meets garlic butter in this easy, vegetarian-friendly summer side. I first discovered this riff on a family reunion cookout last July—when golden squash gleamed on the grill next to buttery corn. It stood out because it’s quick, low-cal, and celebrates the season’s bounty. Plus, it’s gluten-free and packs a vitamin C punch (one cup has about 20% of your daily value!). Honestly, you don’t need a fancy grill; a grill pan or cast-iron skillet works wonders. I serve it alongside grilled chicken skewers or toss it into a chilled quinoa salad for lunch. You’ll feel good topping off dinner without feeling weighed down.
Why You’ll Love This Recipe
• Ready in under 20 minutes—perfect for weeknights
• Uses just 6 main ingredients you likely have on hand
• Vegetarian, gluten-free, and low in calories (approx. 90 cal/serving)
• Showcases peak-season yellow squash—bright, tender, not mushy
• Simple grilled flavor enhanced by garlic butter richness
• Adaptable: switch up herbs, add spice, or go citrusy
• Great as a side dish or tossed into pasta for a light dinner
• Kid-friendly—no strange veggies hiding here!
Ingredients
• 4 medium yellow squash (about 1½ pounds), ends trimmed, sliced into ¼-inch rounds
• 2 tablespoons unsalted butter (or garlic butter spread)
• 1 tablespoon extra-virgin olive oil (sub with avocado oil for high heat)
• 2 garlic cloves, minced (or 1 teaspoon garlic powder in a pinch)
• ½ teaspoon kosher salt (or to taste)
• ¼ teaspoon freshly ground black pepper
• 1 tablespoon chopped fresh parsley (optional, for garnish)
Tip: Choose squash that feels firm and heavy for its size. If it’s soft or wrinkled, it’s past prime.
Directions
- Prep and season. In a bowl, toss squash slices with olive oil, garlic, salt, and pepper. Make sure each round is coated—this helps achieve even grill marks.
- Heat the grill or skillet. Preheat to medium-high (around 375–400°F). A hot surface is key to avoid soggy squash. For stovetop cooking, heat a grill pan or cast-iron skillet until it’s just smoking.
- Grill in batches. Place squash in a single layer—don’t overcrowd. Cook 3 minutes per side, watching for golden edges and light char. Flip only once for clean grill lines.
- Add garlic butter. Lower heat slightly, then add butter to one side of the pan. Once melted, spoon it over the squash as it finishes cooking (about 1 minute). That glossy glaze is pure magic.
- Transfer and garnish. Move squash to a serving plate to avoid overcooking. Sprinkle with fresh parsley for color and herby brightness.
- Serve warm. Enjoy immediately for best flavor and texture—still tender with a slight bite.
- (Optional) Drizzle lemon juice or add red pepper flakes if you want a tangy or spicy twist right before serving.
Servings & Timing
Makes 4 servings
Prep Time: 5 minutes
Cook Time: 12 minutes (including garlic butter finish)
Total Time: 17 minutes
Variations
• Chili-Lime Kick: Swap parsley for cilantro, sprinkle chili powder, and squeeze lime on top.
• Cheesy Twist: Add a sprinkle of grated Parmesan or crumbled feta just before serving.
• Herby Mix: Use fresh thyme or rosemary instead of parsley for an earthy note.
• Vegan Swap: Replace butter with vegan margarine or coconut oil.
• Mediterranean Touch: Stir in sliced olives and sun-dried tomatoes.
• Pesto Drizzle: Finish with a spoonful of basil pesto for extra richness.
Storage & Reheating
Store in an airtight container in the fridge for up to 3 days. I don’t recommend freezing—squash gets watery as it thaws. To reheat, warm gently in a skillet over medium heat, uncovered, for 2–3 minutes. Avoid the microwave if you want to preserve texture; a quick toss in the pan keeps edges crisp. Make-ahead tip: Season squash a few hours before grilling and keep chilled—flavors meld, and it saves time when dinner’s in a hurry.
Notes
• Even slices are everything. Aim for uniform ¼-inch rounds so they cook at the same rate.
• Don’t skip the hot pan. Direct heat seals in texture, so the squash stays slightly firm rather than turning mushy.
• Butter timing matters. Adding garlic butter at the end keeps it from burning.
• Taste and adjust salt. Depending on your butter brand, you might need a pinch more or less.
• For indoor cooking, a ridged grill pan mimics outdoor grill marks nicely.
FAQs
Q: Can I use zucchini instead of yellow squash?
A: Absolutely—zucchini swaps one-for-one and cooks the same way.
Q: How do I prevent squash from releasing too much water?
A: Pat slices dry with paper towels before oiling; cook on high heat without crowding the pan.
Q: Is this recipe vegetarian and gluten-free?
A: Yes to both—no hidden gluten, and the only animal product is butter (easily swapped for vegan).
Q: Can I grill this on a charcoal grill?
A: Of course! Just oil the grates well and watch the squash closely, it cooks fast over coals.
Q: What if I don’t have fresh garlic?
A: Garlic powder works in a pinch—use about 1 teaspoon. Flavor is milder but still tasty.
Q: How can I make this more filling?
A: Toss grilled squash into cooked quinoa or whole-wheat pasta with cherry tomatoes and a drizzle of olive oil.
Q: Any tips for less smoky flavor indoors?
A: Use medium heat under a lid or vent the kitchen fan; a grill pan still gives nice sear without setting off alarms.
Q: Can I add other veggies?
A: Yes—bell peppers or eggplant cubes make a colorful medley; just adjust cooking time as needed.
Conclusion
This Yellow Squash Recipe is a no-fuss, healthy side dish that captures summer in every bite—garlicky, buttery, and quick on the table. Give it a try at your next cookout or midweek meal, and let me know how you jazz it up in the comments. Don’t forget to explore related vegetarian sides like our Summer Zucchini Pasta or Grilled Eggplant with Feta for more simple, seasonal inspiration!
Yellow Squash Recipe
Ingredients
- 4 medium yellow squash ends trimmed, sliced into ¼-inch rounds
- 2 tablespoons unsalted butter
- 1 tablespoon extra-virgin olive oil sub with avocado oil for high heat
- 2 cloves garlic minced (or 1 teaspoon garlic powder in a pinch)
- 1/2 teaspoon kosher salt or to taste
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon chopped fresh parsley optional, for garnish
Instructions
- In a bowl, toss squash slices with olive oil, garlic, salt, and pepper. Make sure each round is coated—this helps achieve even grill marks.
- Preheat to medium-high (around 375–400°F). A hot surface is key to avoid soggy squash. For stovetop cooking, heat a grill pan or cast-iron skillet until it’s just smoking.
- Place squash in a single layer—don’t overcrowd. Cook 3 minutes per side, watching for golden edges and light char. Flip only once for clean grill lines.
- Lower heat slightly, then add butter to one side of the pan. Once melted, spoon it over the squash as it finishes cooking (about 1 minute). That glossy glaze is pure magic.
- Move squash to a serving plate to avoid overcooking. Sprinkle with fresh parsley for color and herby brightness.
- Enjoy immediately for best flavor and texture—still tender with a slight bite.
- if you want a tangy or spicy twist right before serving.
