Sauteed Yellow Squash Recipes

Steps:

• Cut squash into thin slices. Spread slices out onto paper towels. Salt and allow to "sweat". After 10 minutes blot with paper towel. Flip slices over and repeat with salt and blot after 10 minutes. This allows salt to flavor squash and releases water for better sautéing.
• In a 10 inch saucepan combine olive oil and butter. Lightly sauté onion first and set aside into small bowl.
• In same saucepan sauté squash on low heat until tender. Before removing from heat add sautéed onions and sprinkle with Lawry's seasoned salt, garlic powder and black pepper.
• Note: For best flavor use a sweet onion.

Steps:

• Melt butter in large skillet.
• Add onion and cook just till tender.
• Add yellow squash and continue cooking over medium heat, stirring until squash begins to soften.
• Cover and continue cooking over low heat until nice and tender (usually about 20-25 minutes).
• I add lots of salt and pepper.

Steps:

• Slice the Squash and onion.
• Add to butter in frying pan.
• Sprinkle with garlic salt and pepper as desired.
• Saute until Tender.
• Serve hot.

Steps:

• In a large skillet, saute the squash, zucchini, mushrooms, onion and red pepper in butter for 8-10 minutes or until tender. Stir in garlic salt and pepper; sprinkle with cheese.

Steps:

• Without peeling, slice squash in 1/2" diagonal slices.
• In medium sized skillet, melt butter or margarine and saute onions until golden.
• Add squash and remaining ingredients, toss to combine.
• cover and cook 10 - 15 minutes over medium heat until tender.

Steps:

• Heat skillet on high for 2 minutes, add oil, squash, zucchini, green onions, garlic and saute until tender. Do not overcook. Remove from heat. Salt and pepper to taste. Add fresh tomatoes and serve.

Steps:

• Heat the oil and butter in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until just softened, about 5 minutes. Add the garlic and cook, stirring occasionally, for 1 minute. Add the zucchini, squash, Italian seasoning and a generous pinch of salt. Cook, stirring occasionally, until the zucchini and squash are tender and beginning to brown in some spots, about 10 minutes. Season with salt and pepper. Serve warm.

Steps:

• Heat the oil and garlic over medium heat.
• Saute the squash, onion and parsley together till the squash and onion are just beginning to soften (about 8 minutes).
• Add in the spinach.
• Sprinkle in the Morton Nature Seasoning.
• Continue to cook till the spinach is wilted (about another 4 minutes).