Smothered Yellow Squash


I love to cook smothered yellow squash, especially when they are fresh but I have never  tried it with the sausage.  A friend told me about adding it.

When you choose yellow squash for this dish

they can be a medium size, and if they are very young you

need not peel them. I call a medium squash one that is about 8″ long.

2 – 3 med. sized Yellow Squash halved and sliced (about 1/2″)
1/4 stick of real butter
1/2 Med onion chopped
1/2 cup of chopped sausage

Salt & pepper to taste

Sauté’ onion and sausage in butter until onion is clear.

Add squash and 1/8 cup of water and
sprinkle salt and pepper. Cover and cook on a med-low fire until squash is

nice and tender (about 15-20 minutes).

Taste and add seasoning as needed.

Note: Use just enough water to get a steam going.

The squash will give off some water as they cook.

 You don’t really want the dish too watery.

Really tough dish huh?

You can make big batches of this and freeze it.

 It’ll keep about 3 months in the freezer.



3 thoughts on “Smothered Yellow Squash

  1. You can’t go wrong with squash! Such a versatile vegetable. Your recipe has me longing for when ours will be ready for harvest. One of my favorite ways to have it is to split it in half, clean out the innards, spread with butter, sprinkle with salt, pepper and brown sugar and bake until tender. A great side dish!

  2. Last week we pulled up the tomato and squash plants. They have stopped producing and the weather has been extremely hot here in the south. We just planted beans and even though I am looking fordward to fresh beans, I miss my fresh tomatoes and squash. Hubby and I are talking about building a green house so we can have tomatoes year around! That sounds like a great dish! Will give it a try! Thanks

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