Sauteed Yellow Squash

We are beginning to transition from the many spring greens at the market to summer color. Red rhubarb and strawberries can still be found, however this will most likely be the last week for strawberries. Blueberries are beginning to appear and soon raspberries will be ripe. We have also had orange carrots, vibrant purple/red radishes, white salad turnips and red/orange beets. Another sure sign of summer produce is yellow summer squash and crooked neck squash. Much of the fabulous fresh food found at the market is delicious either raw or cooked. This is a recipe for summer squash that is very tasty and quick. You can add chopped spinach or kale toward the end if you would like some greens. Enjoy.


  • 6 medium summer squash, sliced
  • 1cup butter
  • 1medium onion, sliced thinly or diced
  • salt & pepper


  1. Melt butter in large skillet.
  2. Add onion and cook just till tender.
  3. Add yellow squash and continue cooking over medium heat, stirring until squash begins to soften.
  4. Cover and continue cooking over low heat until nice and tender.
  5. Salt and pepper.

Bevs Sauteed Yellow Squash Recipe –