Sautéed Baby Squash with Scallions

This fast and easy side combines sautéed baby squash with scallions, shallots and parsley. It's a great way to showcase the vegetable's summer-fresh flavor.

Yield: 6
Recipe from Food & Wine

More From Food & Wine

Recipe Time

Total: 20 Minutes


  • 2 tablespoons unsalted butter
  • 1 1/4 pounds baby squash, halved
  • 1 bunch scallions, finely chopped
  • 1 (large) shallot, finely chopped
  • Salt
  • Freshly ground pepper
  • 3 tablespoons flat-leaf parsley, chopped


  1. In a large skillet, melt the butter. Add the squash, scallions and shallot and season with salt and pepper. Cover and cook over moderate heat, stirring occasionally, until the squash is tender and lightly browned, 8 minutes. Stir in the parsley and serve right away.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Sautéed Baby Squash with Scallions Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy