Grandma's Southern Squash & Onions Recipe: A Downhome Squash Recipe by Donna John

Grandma's Southern Squash & Onions Recipe: A Downhome Squash Recipe

When does a dish become a recipe? I wonder this every time someone asks me for the recipe for my southern squash and onions. Yellow squash cooked until soft with onions and lots of butter and pepper is a southern staple and something I grew up eating on a regular basis – no recipe needed. But I can see if you've never eaten it, you would need a roadmap on how to prepare it.

And here's the roadmap, though my low-sodium squash and onions recipe has as twist, using yellow squash and zucchini. (If you want it full-out southern, use only yellow.) This is not a crisp-tender vegetable recipe – the squash is cooked until soft. Just be careful not to cook it too long where it starts falling apart. Season with lots of black pepper and add as much butter as you'd like. (My grandma was not stingy with the butter!)

Serve this gluten-free skillet squash recipe as a vegetarian side dish with dinner

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Cuisine: American
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4


  • 2 yellow crookneck squash, cut into rounds
  • 2 zucchini squash, cut into rounds
  • 1 onion, sliced
  • 4 tablespoons butter, or to taste

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Recipe Notes

  • Try this recipe with all yellow squash or all zucchini.
  • You could add some seasonings to the squash like dried Italian seasoning or even Cajun seasoning or crushed red pepper flakes for a little kick.

Here's how to make it: 

  1. Put about 1/4 cup of water into a frying pan over medium heat. Add the squash and onions. Cook, stirring often, until squash and onions are soft, but not falling apart, about 8 to 10 minutes.
  2. Add the butter. Season with salt and lots of black pepper (or to taste). Cook about 1 more minute.

Nutrition Facts Per Serving

Calories: 138

Total Fat: 11.8g

Saturated Fat: 7.4g

Cholesterol: 31mg

Sodium: 91mg

Total Carbohydrate: 8g

Dietary Fiber: 2.4g

Total Sugars: 4.4g

Protein: 2.4g

Vitamin D: 8mcg

Calcium: 34mg

Iron: 1mg

Potassium: 463mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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That’s definitely a recipe and a keeper at that 😋
Elisa Schmitz
I love yellow squash and zucchini together. Awesome recipe, Donna John , thanks for sharing!
Ann Marie Patitucci
My favorites veggies! Thanks, Donna John !

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