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.
