Bev's buttery sauteed yellow squash with onion
Enjoy Bev's buttery sautéed yellow squash with onion, a simple and delicious side dish made with fresh squash, caramelized onion, and rich creamy butter. Perfect for any meal!
- 12 Jun 2024
- Cook time 25 min
- Prep time 5 min
- 4 Servings
- 3 Ingredients
Bev's buttery sautéed yellow squash with onion is a delightful and easy-to-make dish that brings out the natural sweetness of squash, complemented by the rich flavor of butter and the aromatic essence of onions. Ideal as a side dish, it pairs beautifully with a wide variety of main courses, making it a versatile addition to any meal.
Ingredients:
Instructions:
- Start by washing the yellow squashes thoroughly under cold water.
- Slice the squashes into thin rounds. You can discard the ends.
- Peel and thinly slice the onion.
- In a large skillet or sauté pan, melt the 1/4 cup (54g) of butter over medium heat.
- Ensure the butter is completely melted and starts to bubble lightly, being careful not to let it burn.
- Add the thinly sliced onion to the pan with the melted butter.
- Sauté the onion, stirring occasionally, until they become soft and translucent. This should take about 5-7 minutes.
- Once the onions are tender, add the sliced yellow squash to the skillet.
- Stir well to coat the squash with the butter and mix with the sautéed onions.
- Cook the squash and onion mixture, stirring occasionally to ensure even cooking.
- Continue to sauté until the squash is tender and slightly golden. This should take about 10-15 minutes. If needed, you can reduce the heat to medium-low to avoid overcooking or burning.
- Although the recipe does not list specific seasonings, you can add salt, pepper, or herbs as desired for additional flavor. Taste and adjust seasoning according to your preference.
- Once the squash is tender and cooked to your liking, remove the skillet from the heat.
- Serve Bev's Buttery Sautéed Yellow Squash with Onion hot as a delicious side dish to complement your main course.
Tips:
- Ensure the squash is evenly sliced so that it cooks uniformly.
- Use a medium heat setting to prevent the butter from burning and to allow the onions to caramelize properly.
- Stir frequently to ensure all pieces of squash are evenly coated with butter and the onions are evenly distributed.
- For added flavor, consider seasoning with fresh herbs, such as thyme or parsley, or a sprinkle of freshly cracked black pepper.
- If you prefer a bit of crunch, you can add crushed nuts like almonds or walnuts towards the end of the cooking process.
Bev's buttery sautéed yellow squash with onion is a simple yet delicious recipe that celebrates the flavors of fresh vegetables. The buttery coating and caramelized onions add a depth of taste that is both comforting and satisfying. Serve it as a side dish to enhance your meal with its rich and savory notes.
| Nutrition Facts | |
|---|---|
| Serving Size | 340 grams |
| Energy | |
| Calories 220kcal | 9% |
| Protein | |
| Protein 2.97g | 2% |
| Carbohydrates | |
| Carbohydrates 27g | 8% |
| Fiber 9g | 23% |
| Sugar 11g | 11% |
| Fat | |
| Fat 13g | 15% |
| Saturated 7g | 22% |
| Cholesterol 33mg | - |
| Vitamins | |
| Vitamin A 870ug | 97% |
| Choline 36mg | 6% |
| Vitamin B1 0.06mg | 5% |
| Vitamin B2 0.20mg | 16% |
| Vitamin B3 1.49mg | 9% |
| Vitamin B6 0.51mg | 30% |
| Vitamin B9 66ug | 16% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 30mg | 34% |
| Vitamin E 0.36mg | 2% |
| Vitamin K 14ug | 12% |
| Minerals | |
| Calcium, Ca 70mg | 6% |
| Copper, Cu 0.25mg | 0% |
| Iron, Fe 1.38mg | 13% |
| Magnesium, Mg 40mg | 10% |
| Phosphorus, P 70mg | 5% |
| Potassium, K 760mg | 22% |
| Selenium, Se 1.18ug | 2% |
| Sodium, Na 4.63mg | 0% |
| Zinc, Zn 0.71mg | 6% |
| Water | |
| Water 290g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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