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Sautéed Yellow Squash


  • 1 tablespoon extra virgin olive oil (EVOO)

  • 2 tablespoons butter

  • 1/2 red bell pepper, chopped

  • 2 small to medium size yellow squash, sliced

  • Salt and pepper

  • 2 tablespoons parsley leaves, chopped

  • 2 tablespoons chives, chopped or 2 scallions, chopped (optional)


Pre-heat skillet over medium-high heat. Add EVOO, then butter. When butter melts, add red peppers and squash. Sauté 12-14 minutes until squash is tender. Add salt, pepper and parsley. Add chives or scallions if you would like a layer of light onion flavor on the dish as well.