Ingredients
Equipment
Method
- Start by prepping your ingredients. Trim both ends of the yellow squash, then cut it into rounds. Slice each round in half for smaller pieces. Setting them aside will make the cooking process smoother.
- Heat a skillet over medium heat, allowing it to warm up. Add the olive oil and let it shimmer slightly, which indicates it’s ready for cooking.
- Next, introduce the unsalted butter to the skillet. Let it melt completely, swirling it around to combine with the olive oil. This mixture will add richness to the dish.
- Now, add the minced garlic to the skillet. Sauté it for about one minute, stirring frequently to prevent it from burning. You'll notice the garlic starting to turn golden and fragrant.
- Once the garlic is aromatic, it's time to add the prepared yellow squash. Toss it in the skillet, stirring it to coat with the oil and butter mixture.
- Season the squash with salt and ground black pepper. This is where you can adjust the seasoning to your preference. Mix everything well and let it cook.
- Cook the yellow squash for about one to two minutes. You want it to be tender yet still have a slight crispness. Keep an eye on the color; it should brighten as it cooks.
- As the squash nears completion, add in the lemon juice and chopped parsley. Stir gently to combine, allowing the freshness of the lemon and herbs to meld with the squash.
- Finally, dish out your beautifully sautéed yellow squash onto a plate. Serve immediately while it's warm and fragrant.
Notes
Leftovers should be stored in an airtight container in the refrigerator for up to three days. Reheat gently to avoid overcooking.