This sauteed squash side dish recipe is a great option for light summery meals or brisk Autumn nights. Pictured here with roasted organic chicken thighs (recipe coming soon), this side dish is an easy, healthy accompaniment to a variety of proteins including fish and pork. And although not technically a squash, eggplant works great in this dish as well.
Sauteed Squash – What you’ll need:
- 3 (large) to 6 (small) assorted squashes including yellow squash, zucchini, or eggplant (pictured)
- 2 Tbsp extra virgin olive oil and/or butter
- 2 tsp Kosher or sea salt
- 1/2 tsp fresh ground pepper
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp granulated garlic
- 1/2 tsp red pepper flakes
- 1 clove of garlic, minced fine
Sauteed Squash – What you’ll need to do:
Slice the squashes on the bias (at an angle) into about 1/4-inch pieces, discarding the very top and bottom pieces. Place a large saute pan over medium heat and then add the olive oil and/or butter to the pan. Add the red pepper flakes, oregano, and thyme to the pan. Then add the sliced squash. Give it a quick toss in the oil, then add the salt, pepper, and granulated garlic.
Cook with the lid on for about 10 minutes, giving it a toss occasionally. You want to brown the pieces that are at the bottom of the pile; the browning gives the squash a great flavor. Then add the minced garlic and cook for another 5 to 10 minutes, again with the lid on the pan. When the squash is completely tender, turn off the heat. You can keep the dish covered and it should stay warm and steamy for a while if the rest of your dinner isn’t yet complete.
For additional kitchen tips, check out this article on how to organize and store herbs and spices.