Ultimate Yellow Squash Recipe

1. Prep the squash. Slice into 1/2-inch rounds. Toss with 1/2 teaspoon salt and the black pepper. Let it sit 5 minutes while your pan heats, then pat the squash dry with paper towels. (This is the difference between steaming and browned edges.)
2. Get the skillet hot. Heat a large skillet over medium-high heat. Add olive oil and swirl to coat.
3. Sear in batches. Add squash in a single layer. Do not crowd the pan. Cook 3 to 4 minutes without fussing until the bottoms are deep golden. Flip and cook 2 to 3 minutes more. Transfer to a plate and repeat with remaining squash, adding a drizzle more oil if the pan looks dry.
4. Make it buttery and garlicky. Lower heat to medium. Add butter to the skillet. Once it melts, add garlic, Italian seasoning, and red pepper flakes (if using). Stir for 20 to 30 seconds until fragrant. Do not let the garlic brown hard.
5. Bring the squash back. Return all squash to the skillet and toss to coat in the garlic butter.
6. Finish like you mean it. Sprinkle in Parmesan and toss for 30 to 60 seconds until it melts into a glossy, savory coating. Taste and add salt to taste if needed. Add a squeeze of lemon if you want it brighter.
7. Serve. Top with herbs and more Parmesan. Best eaten hot, straight from the pan, ideally with someone hovering nearby asking for “just one piece.”

Matt’s tip: If things start looking wet instead of browned, your pan is crowded, your heat is too low, or your squash is still damp. Spread it out, crank the heat a touch, and let it sit. Browning needs patience, not stirring.