by Michele Miller

Yellow squash is in season. I’ll admit, I’ve always loved it sliced and fried alongside a traditional Southern style summertime meal — with iced tea to drink for sure.

But there’s more to yellow squash than slicing and frying. You can saute it as well. My cousin whipped up a delicious light meal the other day. Although I’ve made similar dishes, I thought I’d give her specific ingredients a try. It just sounded so good!

Skillet Dish: Squash & Potatoes


  • 1 or 2 small yellow squashes, diced
  • 4-6 new potatoes, diced (peel or not, it’s up to your preference)
  • 1 onion, peeled and diced
  • salt and/or pepper to taste
  • butter to taste
  • water



  1. Dice squash, onions, and new potatoes.
  2. Place in skillet and add a little water to the pan so the veggies can get their steam on.
  3. Add salt and pepper to taste.
  4. At this time, add a little butter if you allow it in your diet.
  5. Cover with a lid and allow to cook slowly until tender.


And that’s it! When the veggies are tender, enjoy as a light snack or meal or use as a side dish.

NOTE: I left the peels on. I personally love vegetables with their peels left on if at all possible.

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