My Grandmother’s 3-Ingredient Recipe Is My Favorite Way to Eat Summer Squash

Childhood summers in Tennessee were humid but delicious. We gorged ourselves on seasonal produce, knowing full well it would disappear just as quickly as it appeared. 

My grandfather tended a bit of farmland as a hobby, and successfully raising crops of vegetables was his great joy. Summertime was a time of abundance, and he would return from the farm sweaty, dirty, and loaded down with tomatoes, green beans, corn, cucumbers, and squash.

My grandmother would make quick work of the bounty, canning some things, freezing others, and fixing the rest for our big Sunday suppers. Squash didn’t freeze well and she didn’t often pickle it, so it was a frequent side dish at our summer family meals. Not that anyone was complaining. It was a veggie dish I ate voluntarily as a kid, and now I make it at home.

I was pleasantly surprised many years ago when I watched my grandmother make her squash. It was so simple to be so delicious! In fact, it’s so simple that it doesn’t really need a recipe. But in case you need some squash inspiration, I wrote it down for you.

The Right Squash

I make this recipe with any kind of yellow summer squash, whether straight or crook-neck. I find that smaller squash is more tender, so that’s my preference. You can use other varieties of summer squash, including zucchini. If they’re not particularly sweet, add a pinch of sugar at the end of cooking.

How To Make My Grandmother’s 3-Ingredient Squash

To feed four to five people, you’ll need:

• 1 small yellow onion or 1/2 a large sweet onion
• 1 pound yellow squash (2 to 3 medium)
• 1 tablespoon olive oil, or as needed 
• 3/4 teaspoon kosher salt, or to taste
• Freshly ground black pepper 
• 1/2 tablespoon butter, optional

Prepare the vegetables. Halve the onion (through the roots), peel, and place the flat side down on a cutting board. Trim off the papery top end and slice into 1/4-inch half moons, discarding the roots. Trim the ends of the squash and slice into 1/4-inch rounds.

Heat a large skillet (at least 10 inches) over medium heat. Add the oil and, once hot, add the sliced onion. Sauté until it begins to turn transparent, one to two minutes. Add the squash, salt, and several grinds of black pepper, and toss.

Spread the squash and onions out into an even layer. Cook, then toss, repeating every 30 seconds or so, until the onions are very tender and the squash is cooked to your liking, seven to 10 minutes. Turn off the heat and add the butter, if using (highly recommended), tossing once it melts. Taste, seasoning as needed, and serve.

Optional Additions

I love how simple this recipe is, but it’s also easy to tweak to your tastes. Add a few cloves of sliced or minced garlic along with the squash. My grandmother would add a pinch of sugar if she felt the onion and squash weren’t naturally sweet enough. I sometimes add a squeeze of fresh lemon at the end to brighten it up, and a sprinkling of fresh herbs wouldn’t hurt, either.