Buttery Yellow Squash and Mushrooms


This buttery dish of veggies is delicious served alone, or as a topping for baked potato, or served over pasta! Yum!

We eat a lot of squash in the summer! And, if this popular plant is a part of your garden, I bet your family eats a lot of it, too! Squash plants are notorious for giving you a bountiful harvest- often faster than you can eat it. But I do love this veggie, and am always craving it by the time summer rolls around!

So, if you’re wondering what to do with all the yellow squash that you keep gathering from the garden, I can tell you this is a delicious solution.

Squash, mushrooms, and onion are simply sauteed in butter, which becomes like a ‘sauce’ for the veggies. So good! Add to that- it’s also very quick, easy!


  • 2 medium yellow squash
  • 1 package white mushrooms, sliced or chopped
  • 1/2 cup butter (1 stick)
  • 1/2 of a whole onion thinly sliced
  • Salt
  • Pepper

Slice the yellow squash into medium-thick slices. Then, quarter the slices.


Chop the mushrooms.

Take half of a whole onion and slice very thin.


Melt the butter in a saute pan. Once melted, add the squash, mushrooms, and onions.

Sprinkle with salt and pepper. (approximately ½ tsp. salt, ¼ tsp. pepper)

Allow this all to cook until the squash and mushrooms are tender- about 10-15 minutes on medium heat.

Transfer all of it (including the excess butter) to a bowl. Serve alone or over a baked potato or pasta!




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