5-Ingredient Pan Fried Squash
A lightning-fast veggie side dish that turns humble squash into golden, crispy bites of joy—all in under 20 minutes. Perfect for busy weeknights.
Ingredients
- 1 medium squash any variety; sliced into 1/4-inch rounds or half-moons
- 1 tablespoon olive oil or butter
- ½ teaspoon salt kosher or sea salt
- ¼ teaspoon black pepper freshly ground
- optional flavor booster garlic powder, Parmesan, or red pepper flakes
Instructions
- Slice squash into 1/4-inch rounds or half-moons. Peel only if using butternut squash.
- Heat olive oil in a skillet over medium-high heat. Avoid overheating—the oil should shimmer, not smoke.
- Place squash in a single layer in the skillet. Let cook undisturbed for 3–4 minutes until golden brown.
- Flip squash slices and cook for another 2–3 minutes until tender and golden.
- Season with salt, pepper, and any optional flavor booster. Toss briefly and serve hot.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet to regain some crispness, or enjoy cold straight from the fridge. Avoid overcrowding the pan for best caramelization. Try swapping in zucchini or adding toppings like lemon zest or crumbled bacon.
Nutrition
Calories: 120kcalCarbohydrates: 8gProtein: 1gFat: 9gSaturated Fat: 1.5gSodium: 450mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 200IUVitamin C: 20mgCalcium: 20mgIron: 0.4mg
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