Steamed Squash

Steamed Squash

Tender yellow squash steamed just until crisp-tender, finished with butter and herbs.

Total 20 min Makes 4 servings Calories 70/serving

Dietary

Vegetarian, Pescatarian, Keto, Wheat free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Dairy

This simple side dish turns summer squash into a tender, lightly sweet vegetable with minimal effort. Steaming preserves the squash's delicate flavor and bright color better than boiling, making it a quick weeknight companion to grilled meats or fish. A touch of butter, salt, and fresh herbs is all it needs.

Ingredients

  • 4 yellow squash, sliced into 1/2-inch rounds
  • 1/2 cup water
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon fresh parsley, chopped

Method

  1. Wash the squash and trim the ends, then slice into 1/2-inch rounds.

  2. Pour the water into a 6-quart saucepan fitted with a steamer basket and bring to a boil over high heat.

  3. Place the squash in the steamer basket, cover, and reduce heat to medium. Steam until fork-tender.

  4. Transfer the squash to a serving bowl and toss with butter, salt, and pepper until the butter melts and coats the squash evenly.

  5. Sprinkle with fresh parsley and serve warm.

Rate this recipe

★ 4.3 (1)

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    Steamed Squash

    This simple side dish turns summer squash into a tender, lightly sweet vegetable with minimal effort. Steaming preserves the squash's delicate flavor and bright color better than boiling, making it a quick weeknight companion to grilled meats or fish. A touch of butter, salt, and fresh herbs is all it needs.

    20 min 4 servings 70 cal

    Ingredients

    • 4 yellow squash, sliced into 1/2-inch rounds
    • 1/2 cup water
    • 2 tablespoons unsalted butter
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 1 tablespoon fresh parsley, chopped

    Method

    1. 1

      Wash the squash and trim the ends, then slice into 1/2-inch rounds.

    2. 2

      Pour the water into a 6-quart saucepan fitted with a steamer basket and bring to a boil over high heat.

    3. 3

      Place the squash in the steamer basket, cover, and reduce heat to medium. Steam until fork-tender.

    4. 4

      Transfer the squash to a serving bowl and toss with butter, salt, and pepper until the butter melts and coats the squash evenly.

    5. 5

      Sprinkle with fresh parsley and serve warm.