Sautéed Yellow Squash with Blistered Tomatoes
Sautéed Yellow Squash with Blistered Tomatoes – This yellow summer squash recipe with pan blistered tomatoes is a great way to use your garden goodies!
A Yellow Squash Recipe and Seconds Chances.
As a child, I hated summer squash. My mother would try to sneak it into casseroles and mixed veggie dishes, but like a bloodhound on a mission, I would always sniff it out.
I can’t tell you why I had such an aversion to it, other than I thought it was slimy. Many nights, I would sit at the table long after everyone else had finished, refusing to eat my squash.
Sautéed Squash and Tomatoes
I had a similar relationship with tomatoes. So I find it funny that nowadays, my favorite way to prepare a yellow summer squash recipe is with blistered tomatoes.
Sometimes a second chance is all that’s needed. Or in my case, maybe a one hundred and fifty second chance.
Offering something (or someone) a second chance is a crucial part of life. I often think of all the wonderful things I would miss out on if I allowed my first impression to be the final word: sushi, mussels, wine, swing dancing, therapeutic massage, running… my sweet husband.
We don’t always perceive things the right way the first time we experience them. Sometimes wonderful things have to have time to “grow on us.”
I’m so glad I gave a yellow squash recipe one more chance. And tomatoes too, for that matter!
This Yellow Squash with Blistered Tomatoes recipe is my absolute favorite. I quickly sear garlic and yellow squash for a little color, but not long enough for it to get mushy. Then I move the squash aside and blister grape tomatoes right in the same skillet.
Once the tomatoes are almost ready to pop, sprinkle with fresh thyme and parmesan cheese and serve. How easy is that?
The mild sweet flavor of the summer squash and bright tangy tomatoes are a perfect match!
I usually prepare this yellow summer squash recipe with a little butter and olive oil. But today I skipped the olive oil and made it with Land O’Lakes new “Butter with Olive Oil and Sea Salt” I learned about from Ms. Ree, the Pioneer Woman. Ree is all over this new product, so I had to try it for myself.
After spreading almost a whole stick on a loaf of sourdough bread, I can tell you the flavor is amazing. Sweet creamy butter with just the right touch of earthy olive oil and a dash of sea salt. Heavenly.
Today, I dolloped it in my skillet for the Yellow Squash with Blistered Tomatoes and was just as impressed with the flavor. Make sure to look for it at your grocery store!
- Yellow Squash – Select small firm squash for this recipe
- Grape Tomatoes – Or cherry tomatoes
- Garlic Cloves
- Fresh Thyme Leaves
- Olive Oil – Or substitute Land O’Lakes Butter with Olive Oil and Sea Salt.
- Salt and pepper
- Parmesan Cheese
Get The Full (Printable) Recipe Below For How To Make Sautéed Yellow Squash.
Frequently Asked Questions
Do you peel the yellow squash?
The skin and seeds of the squash are fully edible although the bigger the squash is, the more tough the skin will be. That’s why it is best to select smaller yellow squash with thin skins.
If you do choose to peel it, use a vegetable peeler and shave off long strips from end to end.
How can you tell if yellow squash goes bad?
Fresh summer squash should be firm and bright, without mushy spots or dark sections. If the squash is past its prime, you will find mushy areas, and there might even be a white liquid coming from the skin. If that is the case, throw them out.
How long does this recipe keep?
This dish can last in the fridge for 3-4 days. Keep in an airtight container.
Can you Freeze Yellow Squash?
Yes, but it does slightly change the texture of the squash making it softer. To keep the firm texture, cook fresh squash and do not freeze.
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Yellow Squash with Blistered Tomatoes
- Heat a large skillet to medium-high heat.
- Trim the ends of the squash. Quarter each squash and slice into pieces, 1/3-inch thick.
- 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.
- 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.
- Sprinkle the yellow squash recipe with Parmesan cheese and serve warm!