Learn how to quickly sauté yellow squash into a delicious side dish to share with the kids. This method for cooking yellow squash takes about 15 minutes and is great for kids of all ages.

sauteed yellow squash in bowl on counter

Sautéed Yellow Squash

I won’t bore you with a story of how much squash we have in our garden, but I will say that this easy method is my favorite one for quickly turning yellow squash into a dinner side dish. It’s really easy, you can add all sorts of toppings for more flavor, and you can even make the same thing with zucchini if that’s what you have.

This works with any variety of yellow squash. It is a little more flavorful (usually) with smaller ones, which tend to be sweeter and less full of big seeds, but you can make it work with any size you have.

yellow squash on countertop.

Ingredients You Need

To make this recipe, you need yellow squash, olive oil or butter, garlic, and salt. From there, you can top with shredded cheddar or Parmesan cheese, shredded fresh basil, crushed red pepper if you like spice, cracked black pepper, or even toasted bread crumbs.

This is a basic method for cooking tender yellow squash that can be varied according to how your family likes it best. (My favorite kind of vegetable recipe!)

Step-by-Step Instructions

Here’s a look at how to make this recipe. Scroll down to the end of the post for more specifics and information.

cut up yellow squash on cutting board
  1. Trim the ends off of the squash and discard. Slice into rounds or sticks, or dice the squash up. This cooking method works with any shape, so choose the one you prefer.
  2. Prep the garlic. Add the olive oil to a pan to heat. Add the garlic and cook for 2 minutes. Add the squash and stir to coat.
  3. Cook, stirring occasionally, until the squash is lightly golden brown and a little translucent. It should be soft when poked with a fork.
  4. Add any optional toppings and serve warm.

TIP: I keep the garlic in large pieces so it adds flavor but doesn’t result in tiny pieces that irritate the kids. It’s easy to eat around this way, though you can also mince it.

yellow squash in frying pan.

How to Store

Store leftovers in an airtight container in the fridge for up to 5 days. Warm to serve.

Best Tips for Success

  • Small to medium squash are usually sweeter in flavor and have fewer big seeds.
  • Use any type of yellow squash in this, or green zucchini works, too.
  • If serving baby-led weaning style, slice into sticks so the pieces are easy for baby to hold.
  • Add any desired toppings to add flavor.
  • Blend the cooked squash with a little no-salt-added chicken or vegetable broth to make a baby food puree.
  • Serve with Chicken Tenders, Fish Sticks, Avocado Pasta, or another favorite main dish.

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I’d love to hear your feedback on this post, so please comment and rate the recipe below!

sauteed yellow squash in bowl.

Sauteed Yellow Squash

Learn how to quickly sauté yellow squash into a delicious side dish to share with the kids. This method for cooking yellow squash takes about 15 minutes and is great for kids of all ages.
5 from 1 vote
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Cuisine American
Course side
Calories 47kcal
Servings 4

Ingredients

  • 2 medium yellow squash
  • 1 tablespoon olive oil (or unsalted butter)
  • ¼ teaspoon salt
  • Shredded Parmesan, cheddar cheese, fresh basil, crushed red pepper, cracked black pepper (optional)

Instructions

  • Cut the ends off of the yellow squash and discard. Slice into ¼-inch rounds or sticks about the size of your finger.
  • Peel and slice the garlic.
  • Add the olive oil to a medium skillet over medium heat. When warm, add the garlic. Cook for 2 minutes, or until starting to become fragrant.
  • Add the squash. Toss to coat with the oil. Cover and cook for 10-12 minutes, turning once or twice, or until the squash is very soft when poked with a fork. Sprinkle with salt.
  • Serve one piece at a time to your child if doing baby-led weaning or add toppings and serve.

Notes

  • Small to medium squash are usually sweeter in flavor and have less big seeds.
  • Use any type of yellow squash in this, or green zucchini works, too.
  • If serving baby-led weaning style, slice into sticks so the pieces are easy for baby to hold.
  • Top with any desired toppings to add flavor

Nutrition

Serving: 0.25cup, Calories: 47kcal, Carbohydrates: 3g, Protein: 1g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 3g, Sodium: 147mg, Potassium: 257mg, Fiber: 1g, Sugar: 2g, Vitamin A: 196IU, Vitamin C: 17mg, Calcium: 15mg, Iron: 0.4mg
Tried this recipe?Rate in the comments and tag @yummytoddlerfood on IG!

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