Caramelized Yellow Squash with Parmesan – Grow. Eat. $ave.

by Erin, The $5 Dinner Mom on July 13, 2011

Growing up, I have vivid memories of my mom putting a casserole dish filled with yellow squash and some water in the microwave to steam. Then when it was done, she would sprinkle some Parmesan on top and set it before us on the table.

It never got too many complaints…at least not from me, and not from my brother and sister, if my memory serves me right.

And I think this memory is so vivid because it’s one of the few that I have of my mom cooking. (If you count steaming vegetables in the microwave cooking. Which I do. In her case.)

It’s a running joke in our family…my mom didn’t cook when we were growing up and we still can’t figure out what happened with me. I cook at least 6 nights a week. Without complaining.

I *big puffy heart* cooking.

What really happened is that the cooking gene skipped a generation and was passed down from my mom’s mom right on to me.

So I’ve taken the concept of my mom’s steamed squash with Parmesan and kicked it up a few notches here with this caramelized yellow squash with Parmesan on top.

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Caramelized Yellow Squash with Parmesan

Yield – 4 side dish servings

Preparation Time – 5 minutes

Cooking Time – 15 to 20 minutes


  • 1 Tbsp olive oil ($.10)
  • 1 tsp sugar ($.01)
  • Salt and pepper
  • 4 small yellow squash, sliced ($1.50)
  • 1/4 cup Parmesan cheese ($.25)


  • Add the olive oil, sugar and some salt and pepper to a large skillet and warm the oil.
  • Drop the sliced yellow squash into the hot skillet, then turn down the heat to medium.  Toss the squash around until they get brown in color, about 5 minutes.  Then reduce the heat again to low and let caramelize for another 10-15 minutes, tossing often.
  • Slide the caramelized squash onto a serving dish and sprinkle the Parmesan cheese on top.
  • Serve warm.

Cost $1.86

If you’d like to learn more about Square Foot Gardening, please check out the Square Foot Gardening books by Mel Bartholemew.

Do you have a yellow summer squash recipe to share?! Feel free to link up your blog post below…or leave an update in the comments!!!

{ 11 comments… read them below or add one }

joanna July 13, 2011 at 12:18 pm

I’m going to try this- I’m picking my first yellow squash today!


Lissa July 13, 2011 at 7:33 pm

I think this would be really good with onions too.


dysfunctional mom July 13, 2011 at 9:15 pm

I cook my squash the same way but with thin-sliced onions as well (and sometimes zucchini). It’s delicious!
I’ve never had it with parmesan but it sounds good!


Sara July 14, 2011 at 10:07 am

This sounds delish! I’ll have to try it. Sadly, I’m the only one in my house that will eat squash.

My mom always cut the yellow squash into small chunks and cooked it in a little oil with lots of black pepper. It’s one of my favorite summer foods!


Tina Miles July 14, 2011 at 8:37 pm

Such great timing, I was JUST looking for ideas for yellow squash–my plant is making TONS more then my zucchini plant right now! Think I can shred it up like zucchini and put it in bread?


Tina Miles July 14, 2011 at 8:40 pm

I should add one way we love to use squash, zucchini and onions is to slice each in half or quarters, brush with olive oil and grill them on the grill for a few minutes on each side. Then let cool for a minute or two, cut into bite size pieces and mix with salt and pepper. Its become my new side for cookouts.


Karen Hiebert July 17, 2011 at 8:06 am

Would this work with other veggies?


Erin, The $5 Dinner Mom July 19, 2011 at 6:11 pm

It would work well with zucchini and eggplant. Just sweat the eggplant first. And likely others too.


tightwad July 21, 2011 at 12:50 pm

Love yellow squash! It’s so pretty; particularly love it roasted with a little olive oil, cumin, salt, pepper and lime. Yum!


Lora Severson July 26, 2011 at 12:42 pm

My daughter HATES squash but LOVED this recipe! It was delicious! Thank you for the great suggestion and getting her to eat squash!


Peggy August 5, 2011 at 8:21 am

We’re starting to get loads of squash in our CSA and this sounds like something simple and delicious that we can prepare for a weeknight meal =)


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