Stewed Squash

4.8

(4)

4 Reviews

This classic Southern side dish is your answer when you have too much summer squash on hand.

By

Elizabeth Nelson

Published on July 6, 2023

Southern Living Stewed Squash in a bowl to serve — Photo:
Caitlin Bensel, Food Stylist: Torie Cox

Active Time:

20 mins

Total Time:

35 mins

Servings:

6

Have more summer squash than you know what to do with? Stewed squash may not seem exciting when you read the list of ingredients, but this classic side dish is a delicious, easy way to use up several of those summer squash lingering in your garden. Yellow squash is traditional for this dish, but it can be made with zucchini or other types of summer squash.

If using larger squash, slice it into half-moons instead of rounds. Feel free to substitute 2 Tbsp. of the butter with 2 Tbsp. bacon grease—it adds some smoky flavor to the recipe, but isn’t necessary.

Finally, if you have some fresh herbs in the garden, a Tbsp. of chopped basil, chives, or parsley adds a fresh touch to the dish.

Ingredients

1/4 cup (1/2 stick) unsalted butter
2 cups chopped sweet onion (from 1 [12 oz.] medium)
3/4 tsp. kosher salt
3/4 tsp. freshly ground black pepper
2 lb. yellow squash, sliced 1/4-in. thick (about 7 small)

Directions

Melt butter:

Melt butter in a large, deep skillet over medium.
Cook onions:

Add onion and season with salt and pepper. Cook 4-5 minutes or until softened.
Cook squash:

Stir in squash. Reduce heat to medium-low, cover, and cook 18-24 minutes, stirring occasionally, until squash is softened. If desired, remove lid during the last 5 minutes of cooking to let some of the liquid evaporate.

Stewed Squash

Ingredients

Directions

Melt butter:

Cook onions:

Cook squash:

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