Yellow Squash Recipes
by Sommer Collier — last updated on Jul 2, 2024 
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.
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 are these balsamic roasted cherry tomatoes that make an amazing rustic pasta sauce. So, as I kept experimenting I finally 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 some 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, a 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’m obsessed with how fresh and delicious this squash dish is. I love that 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! This recipe is based on two simple ingredients — freshly picked garden squash and tomatoes. I dress up the flavors with some savory garlic, sharp parmesan cheese and bright herbs.
Versatile – This squash recipe seriously 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 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.
- Garlic – For some added depth and savoriness, I always use fresh garlic that I lightly sautee.
- Fresh thyme – Fresh thyme leaves add a bright herby flavors and earthiness that pair really well with the tanginess of the tomatoes.
- Butter and olive oil – I use a rich combination of butter and olive oil as the base of this dish. Both help the veggies caramelize really well.
- Parmesan cheese – I’m really generous with my sprinkling of parmesan cheese. It adds a ton of nutty and sharp cheesy flavors that make for the perfect bite.
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 – To start off this dish, I heat up my skillet to medium or medium-high heat so that it’s warm enough when I’m ready to get cooking.
Prep – Then, I prep the yellow squash by trimming the ends and chopping it into about a third of an inch thick pieces.
Sear – I add some butter and oil to my hot pan, and then I toss in the squash and some fresh garlic. I let that cook for a couple of minutes.
Make it pop – Once the squash is cooked to my liking, I push it to the side of the pan and I add in the juicy tomatoes. I let those cook down for a couple of minutes until they’re about to pop, and then I add in the fresh mint.
Sprinkle – When I’m ready to serve, I sprinkle a generous amount of parmesan cheese on top!
Recipe Variations
- Balsamic – When you’re ready to serve, drizzle on some balsamic glaze for a sweet and tangy finish.
- Spicy – Sprinkle on some red pepper flakes for some heat.
- Feta cheese – Swap the parmesan with some feta cheese for a Greek twist.
- Nuts – Mix in some almond slivers or chopped hazelnuts for some crunchiness.
Serving Suggestions
This delicious and colorful yellow squash recipe truly 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 egg and watch the runny yolk do its job!
- Pair it with some sliced steak or a juicy chicken breast.
- Serve it with some grilled salmon or 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.
Frequently Asked Questions
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.
Looking for More Summer Recipes? Be Sure to Try:
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Yellow Squash Recipes
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 sub Land O'Lakes Butter with Olive Oil and Sea Salt
- 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.