There are plenty of things you can do with yellow summer squash, but our number one favorite has to be this Yellow Summer Squash with Dill recipe.
In fact, when we were kids, our mom would say, “I’m making summer squash” and we instantly knew that she was talking about this recipe. “Summer squash” was simply our shorthand for this recipe, our favorite way to enjoy the prettiest yellow squashes of summer.
What is ‘Summer Squash’?
First things first: “Summer squash” is an umbrella term that includes all sorts of thin-skinned squashes grown in the summer, including zucchini. Then things start to get confusing.
There is a golden yellow zucchini, which is similar in taste to traditional green zucchini. It’s straight from top to bottom and looks just like, well, a zucchini turned yellow.
However, most of what we know as “yellow squashes” are plump on the bottom and narrow at the top. Straightneck yellow squash is tender and mostly similar to zucchini as well.
The “crookneck yellow squash,” which grows in a curved shape, has a slightly tougher and waxier skin. (It is sometimes left in the field longer to produce the curved neck.)
For the purposes of this recipe, we’re using straight-necked yellow summer squash (seen above), although you can definitely mix and match squashes.
Yellow Summer Squash with Dill Recipe
Yellow Summer Squash with Dill
Yellow summer squash prepared in a deliciously creamy sauce with fresh dill.
- 3 pounds small yellow summer squash
- salt for sprinkling
- 1/4 cup butter (1/2 stick)
- 1 medium yellow onion, finely chopped
- 1 1/2 tsp paprika
- 1/2 tsp salt
- 1/4 tsp ground pepper
- 2 tbsp chopped fresh dill leaves
- 2 tsp vinegar
- 1/2 cup sour cream
Slice the squash into evenly thin 1/4-inch slices (use a mandoline slicer if necessary). Sprinkle slices with salt and let stand in a drainer for one hour. Then rinse, drain, and squeeze dry.
Melt the butter in a large skillet and saute the onion in the butter over medium-low heat until the onion is soft and translucent. Remove pan from heat. Stir in the squash, paprika, salt, pepper, and vinegar. Cook over medium heat until squash is soft, about 15 minutes. Stir in sour cream and dill and heat under low heat until dish is warm, about 3-4 more minutes. Serve warm.
Yellow Summer Squash Recipe Notes
Now, some recipe notes: First, it’s important to take the time to salt and drain the squash. Summer squash and eggplant can tend to be very watery. If you salt and drain them first, you can avoid a mushy mess.
Second, it’s possible to convert this to a vegan recipe using vegan butter (or even olive oil) and vegan sour cream. As in the original recipe, wait until the very end to add the sour cream. That way you get the creaminess but not the separation.
Third, it is possible to substitute dried dill (use only 1 1/2 teaspoons) but it’s SO much better and more summery with fresh dill.
And last but not least, it’s a side dish, but we’ve also enjoyed it as a main dish. You can add your protein of choice (cooked shredded chicken, cubes of tofu, even bacon if you’re feeling crazy) to “plump” it up if you like.
Blogger disclosure: This post contains links to our Amazon affiliate account.