This quick yellow squash sauté is colorful and flavorful thanks to turmeric, sweet golden raisins, bright lemon juice and crunchy almonds. It’s an easy summer side that tastes just as good cold as it does straight out of the skillet. Feel free to use patty pan or zucchini too!

skillet of sauteed summer squash and zucchini with basil and lemon

I have a bit of an over-buying problem with summer squash, when the patty pans, zucchini and yellow gourds at the Farmer’s market are so delicate and beautiful, I often wonder if modeling is available to them as a career.

When I have an over-abundance on my counter tops, other than these easy gluten-free zucchini fritters, my favorite way to prepare them is to slice up the summer squash and sauté the coins in a big skillet. The sauteed yellow squash and zucchini melts away, becoming mild and slightly sweet, and eventually caramelizing.

yellow squash whole and sliced raisins garlic lemon halved turmeric and basil

To amp up the color and flavor profile, I use turmeric to give this yellow squash sauté even more of a gorgeous golden hue. Thinly sliced browned garlic adds depth, golden raisins layer in more sweetness, and fresh lemon juice offsets the natural sugars.

How to make this summer squash and zucchini saute:

bowl of toasted slivered almonds
Toast the almonds in a large dry skillet.
sliced yellow squash sauteeing in a skillet
Add the yellow squash, zucchini or patty pan (or a mix!).
skillet of sauteed summer squash
Saute for 10 minutes. Add turmeric and garlic, and cook until fragrant.
skillet of sauteed patty pan squash with raisins
Off the heat, mix in the lemon juice and golden raisins.
bowl of toasted almonds over skillet of sauteed yellow squash
Garnish with the toasted almonds.
hand garnishing sauteed summer squash and zucchini with basil
Transfer to a platter or serve directly from the skillet with herbs as garnish.

You can use any herbs you like from the garden to garnish this sauteed summer squash, but basil is my favorite, especially with the crunchy almonds on top. If you’re nut-free you can easily omit them, but I love the finishing touch for texture!

I often serve this yellow squash recipe as a dinner party side, but if you have too many people to accommodate that much squash in one skillet, one way to bulk it up is to toss the finished squash with quinoa or brown rice. It would be a fabulous make-ahead grain salad.

skillet with sauteed summer squash and zucchini
overhead of bowl of summer squash saute and skillet
spatula with a serving of sauteed yellow squash and zucchini
hand holding fork of summer squash saute in a bowl

This is truly one of the most delicious and easy vegetable sides I’ve made in a while, so while I don’t anticipate you having any leftovers, one way I like to use up wayward squash is by packing them into my morning eggs (like in this zucchini frittata recipe).

Read on for this delicious sauteed summer squash that is perfect with patty pan, yellow squash and zucchini.

With health and hedonism,

Phoebe

sauteed summer squash in a skillet with basil and spatula.

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Golden Sautéed Summer Squash

This quick yellow squash sauté is colorful and flavorful thanks to turmeric, sweet golden raisins, bright lemon juice and crunchy almonds. It’s an easy summer side that tastes just as good cold as it does straight out of the skillet. Feel free to use patty pan or zucchini too!
Course Side Dish
Cuisine American, Mediterranean
Diet Gluten Free, Low Calorie, Low Lactose
Keyword dairy-free
Prep Time 5 minutes
Cook Time 15 minutes
Servings 4
Author Phoebe Lapine

Ingredients

  • ¼ cup slivered almonds or whole almonds, roughly chopped
  • 2 tablespoons olive oil
  • 2 pounds summer squash patty pan, yellow squash or zucchini, thinly sliced
  • 1 teaspoon sea salt
  • 2 garlic cloves thinly sliced
  • ½ teaspoon ground turmeric
  • 2 tablespoons golden raisins
  • 2 tablespoons fresh lemon juice
  • ¼ cup torn basil leaves

Instructions

  • Place a large skillet or sauté pan over medium heat. Add the almonds and toast, stirring occasionally, until golden brown, 2 to 3 minutes. Remove to a bowl and set aside.
  • Add the oil to the skillet and increase the heat to medium-high. Add the summer squash and sauté, stirring every few minutes to separate the slices if they stick together, until the squash is tender, about 10 minutes. Stir in the salt, garlic and turmeric. Cook for another few minutes, until fragrant, lightly browned and caramelized.
  • Off the heat, mix in the golden raisins and drizzle with the lemon juice. Transfer to a platter or serve directly from the skillet garnished with the fresh herbs.