Sauteed Yellow Squash Recipe
These yellow squash recipes with blistered tomatoes are my absolute favorite summer dish! This easy recipe turns all of my extra garden squash into a delicious buttery dish that's filled with pump tomatoes, fresh herbs and Parmesan cheese, making it the perfect side dish.
Ingredients
- 2 pounds yellow squash (choose smaller ones)
- 1 pint grape tomatoes
- 2 cloves garlic (minced)
- 2 tablespoons fresh thyme leaves
- 1 tablespoon butter
- 1 tablespoon olive oil
- Salt and pepper
- 1/2 cup Parmesan cheese
Instructions
- 1
Heat a large skillet to medium-high heat.
- 2
Trim the ends of the squash. Quarter each squash and slice into pieces, 1/3-inch thick.
- 3
Add the butter and oil to the skillet, followed by and squash and garlic. Toss and sear for 2-5 minutes, until barely cooked through. Salt and pepper to taste.
- 4
Push the squash to the sides of the skillet and add the tomatoes. Cook and toss another 2-3 minutes until the tomatoes are just about to pop. Stir in the fresh thyme and remove from heat.
- 5
Sprinkle the yellow squash recipe with Parmesan cheese and serve warm!
Cook it from the original
This recipe comes from aspicyperspective.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on aspicyperspective.com