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.

Course side

Cuisine American

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 47kcal

Author Amy Palanjian

Equipment

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)

US Customary - Metric

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