Sauteed Yellow Squash Recipe
by Sommer Collier — last updated on Jun 16, 2026 
This sautéed yellow squash recipe with blistered tomatoes is one of my favorite ways to celebrate summer produce! Whenever my garden starts overflowing with squash, this is the recipe I make on repeat. Tender, buttery yellow squash is cooked with juicy blistered tomatoes, fresh herbs, and a generous sprinkle of Parmesan cheese for a simple side dish that’s bursting with fresh flavor. It’s quick, easy, and the perfect way to turn an overload of garden vegetables into something truly irresistible.
Every year, I grow squash and tomatoes in my garden, and year after year, I have so much of both leftover… More than I know what to do with! So, I’ve been preserving a bunch of squash and tomatoes, and testing new recipes that use my garden veggies. (One dish I love to make every summer is balsamic roasted cherry tomatoes that make an amazing rustic pasta sauce or chunky dip.) As I kept experimenting, I came up with what has to be one of my favorite yellow squash recipes. It starts off with a quick and aromatic sear of garlic and chopped yellow squash for a little color. Then I throw in some plump grape tomatoes until they blister, and finally I top it all off with fresh thyme and a generous sprinkle of Parmesan cheese. The result is a nutritious, colorful, and light side dish that is mildly sweet and slightly tangy. It’s the perfect accompaniment to your favorite grilled proteins, whether it’s steak, juicy chicken, or salmon.
Avery – ⭐⭐⭐⭐⭐ This dish is really more than the sum of its parts. The flavors come together nicely and it’s beautiful. Using thyme (as opposed to basil or Italian seasoning) makes the simple ingredients taste refined and sets it apart from other squash/tomato recipes I’m familiar with.
Table of Contents
Sommer’s Recipe Highlights
Fresh Summer Flavors – I just love how fresh and delicious this squash dish is. It’s nutritious, wholesome, colorful, and light, which makes it the perfect bite for warm weather.
Simple Ingredients – Everything tastes better when it’s homemade… And in this case, homegrown (like my stuffed squash blossom recipe)! This recipe is based on two simple ingredients: fresh garden squash and tomatoes. I dress up the flavors with some savory garlic, sharp parmesan cheese, and herb sprigs.
Versatile – This squash recipe truly makes the perfect summer side dish. But honestly, it can also be a meal on its own, especially when it’s super hot out, and you want a light, bright, and satisfying bite. You can even add on some avocados or serve it over some rice, too!
Key Ingredients and Tips
- Yellow squash – This is the star of the show! I always make sure to pick fresh yellow squash that is slightly tender but not mushy. It adds the perfect amount of sweetness and firm texture to this dish.
- Grape tomatoes – I love to use grape tomatoes because they’re the perfect size and a gorgeous bright red, that makes for a fun and delicious burst as they cook. Cherry tomatoes work as well.
- Garlic – For some added depth and savoriness, I always use fresh garlic that I lightly sauteed.
- Fresh thyme – Fresh thyme leaves add a bright, herby flavor and earthiness that pair really well with the tanginess of the tomatoes.
- Butter and olive oil – I use a combination of butter and olive oil to cook the squash. Butter offers a rich flavor, while the olive oil keeps the butter from burning. You could swap for all clarified butter if you prefer, since it has a higher smoke point than traditional butter.
- Parmesan cheese – I’m really generous with the Parmesan cheese… It adds a ton of nutty, sharp flavor to this otherwise light recipe.
How to Make
Find the full recipe with ingredient proportions, detailed instructions, and a video tutorial in the printable form at the bottom of the post.
Heat the Skillet – First, I place a large skillet over medium-high heat and let it warm up while I prepare the vegetables. Starting with a properly heated pan helps the squash cook evenly and develop a little color without becoming mushy.
Prep the Squash – While the skillet heats, I trim the ends off the yellow squash and slice it into pieces about ⅓-inch thick. I like keeping the slices fairly uniform, so they cook at the same rate. If your squash is especially large, you can cut the rounds into quarters for easier eating.
Sear the Squash – Once the skillet is hot, I add the butter and oil. As soon as the butter melts, I toss in the sliced yellow squash and fresh garlic. I cook everything for a few minutes, stirring occasionally.
Blister the Tomatoes – When the squash is cooked to my liking, which is fork-tender yet still firm, I push it to one side of the skillet and add the tomatoes to the empty space. I let them cook for a couple of minutes until they’re softened and beginning to blister. Once the tomatoes are ready, I stir everything together and add the fresh thyme leaves, allowing them to wilt slightly and infuse the dish with a herby note.
Garnish – Just before serving, I sprinkle a good amount of freshly grated Parmesan cheese over the top. The warm squash and tomatoes soften the cheese slightly, creating a delicious savory finish that ties all the flavors together. Then I sometimes add a few more thyme leaves or a crack of black pepper right before bringing serving.
Recipe Variations
Add a Balsamic Drizzle – I sometimes finish this dish with a drizzle of balsamic glaze. (I could put that sh*t on everything!) The sweet, tangy flavor accentuates the freshness of the buttery squash and juicy tomatoes. Plus, it makes the whole dish feel a little special.
Turn Up the Heat – If I’m in the mood for a little spice, and I usualy am, I sprinkle crushed red pepper flakes over the top. Start with a small pinch and add more to taste. You can always add extra heat, but you can’t take it away!
Try a Greek-Inspired Twist – Sometimes I swap the Parmesan for crumbled feta cheese instead. The salty, creamy feta adds a completely different flavor profile that works wonderfully with the tomatoes and fresh herbs. In this case, you could also swap the thyme for fresh mint of basil.
Serving Suggestions
This delicious, colorful yellow squash recipe makes the perfect side, especially during barbecue season. Here are some of my favorite ways to serve it up:
- Top it off with a fried over easy egg and watch the runny yolk do its job!
- Pair it with some sliced bone-in ribeye steak or juicy grilled blackened chicken.
- Serve it with some herb butter salmon or seared scallops.
- Pile it onto some warm, toasted bread.
Storing
This dish can last in the fridge for 3-4 days. Keep it in an airtight container in the back of the fridge.
Frequently Asked Questions
No. 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.
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.
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Sauteed Yellow Squash Recipe
Video
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
- 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!
This dish is really more than the sum of its parts. The flavors come together nicely and it’s beautiful. Using thyme (as opposed to basil or Italian seasoning) makes the simple ingredients taste refined and sets it apart from other squash/tomato recipes I’m familiar with.