How To Make Skillet Squash with Onions and Herbs

Such an Easy Recipe

Yellow crookneck and zucchini squash are one of those vegetables that is now available year round, and always tastes good.

If you have a garden, then you know that when the squash starts producing, you're loaded with them! The problem is finding enough ways to prepare them so that you and your family and Loved Ones don't get tired of eating them.

That's why I love this wonderful and easy recipe. It comes together fast, and has a fantastic flavor.


3 cups of squash (you can use zucchini, crookneck, pattypan, or a combination of summer squash types)

one yellow onion, diced

1 tsp. salt, or more to taste

black pepper

2 tbsp. butter, or oil (I use olive oil, but canola oil works great, too)

1/4 cup chopped herbs -- you can use any kind you like, or a combination of herbs: basil, cilantro, chives, tarragon, Italian parsley. Use one type in the dish, or mix and match. It's up to you and your taste buds.

The Recipe

On medium-low heat, add the oil to your skillet, then the chopped onions. Sprinkle with salt, then slowly cook till they're just beginning to turn golden. This will take upwards of 10 - 15 minutes.

Add in your squash, and a 1/4 cup of water. Cover and cook slowly till the water has been evaporated.

Sometimes I like to let the squash become dark -- they take on a deep, rich flavor. Other times I simply saute the squash with the onion for a few minutes until the squash have softened.

Add black pepper, then taste for seasoning. You may need to add more salt.

Chop your herbs and add to the dish, and it's ready to serve. This is a delicious and really easy, recipe.

Yes, this recipe can be doubled, or tripled if you're serving a crowd.

How To Serve Onion and Herb Squash

One of the things I love about this dish is its versatility. It tastes great with a fresh summer meal of vegetables, and pairs well with chicken, turkey, beef, pork and smoked ham.

I like to eat it piping hot, but I have many friends who use the (cold) leftovers as a spread on crackers. Why not?

I also like it for a quick lunch-on-the-go. It microwaves beautifully, and retains that remarkably fresh flavor.

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Comments 6 comments

Buster Bucks profile image

Buster Bucks 5 years ago from Sonoma County, California Author

Hi Diane,


Let the mixture come to room temperature, then put into freezer bags, press the bags flat, and lay in the freezer.

Once they are frozen you can stack the bags much easier. (You can also store them in the freezer by putting them in like books in a bookcase -- you'll be surprised how many you can fit into your freezer using this method.)

Thanks for writing --


Diane Silvestri 5 years ago

Can this cooked squash mixture be frozen?

Coolmon2009 profile image

Coolmon2009 5 years ago from Texas, USA

Sounds good, I will book mark this recipe.

Buster Bucks profile image

Buster Bucks 5 years ago from Sonoma County, California Author

Hi Carlon,

It's one of my favorites, too. So easy, and full of flavor.

Thanks for taking the time to write!

Best regards,


Carlon Michelle profile image

Carlon Michelle 5 years ago from USA

This is one of my favorite side dishes. I'm glad others are benefiting from it.

andrewwilliams63 profile image

andrewwilliams63 5 years ago

Sounds interesting, have to give it a go...thanks!

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