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Sautéed Yellow Squash and Onions
A Southern Classic! Tender yellow squash nestled in a buttery broth with sweet onions
Prep Time
5
minutes
mins
Cook Time
12
minutes
mins
Total Time
17
minutes
mins
Course:
Side Dish
Cuisine:
Southern
Servings:
8
1/2 cup servings
Calories:
108
kcal
Author:
Anecia Hero
Ingredients
2
lbs
yellow squash
1
cup
yellow onion
, sweet, sliced into half moons (medium to large onion)
6
tablespoons
butter
1
cup
chicken broth
, low-sodium
2
teaspoons
sugar (optional)
, granulated
¼
teaspoon
garlic powder (optional)
1
teaspoon
salt
, table
2
teaspoons
pepper
, black
Instructions
Prep
Rinse and dry squash
2 lbs yellow squash
Cut into ¼ inch slices; do not remove the skin; set aside
Slice one medium - large onion into half moons or strips; set aside
1 cup yellow onion
Cook the squash
Melt butter in skillet on medium heat
6 tablespoons butter
Add sliced onion; cook for 2-3 minutes
1 cup yellow onion
Add sliced squash and add broth
2 lbs yellow squash,
1 cup chicken broth
Season with salt, pepper and sugar (optional) and garlic powder (optional) cover and cook for 8-12 minutes or until it's semi-tender
2 teaspoons sugar (optional),
1 teaspoon salt,
2 teaspoons pepper,
¼ teaspoon garlic powder (optional)
Serve with slotted spoon
Video
Notes
Do not remove skin ; just cut off the ends and slice into 1/4" rounds
Add more salt if you prefer
Yield:
2 lbs. of small to medium squash yields about 4 cups of cooked squash and onions.
You will get about 8 1/2-cup servings out of this recipe.
Nutrition
Serving:
1
cup
|
Calories:
108
kcal
|
Carbohydrates:
7
g
|
Protein:
2
g
|
Fat:
9
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2
g
|
Trans Fat:
1
g
|
Cholesterol:
23
mg
|
Sodium:
476
mg
|
Potassium:
359
mg
|
Fiber:
2
g
|
Sugar:
4
g
|
Vitamin A:
493
IU
|
Vitamin C:
23
mg
|
Calcium:
28
mg
|
Iron:
1
mg