This sautéed summer squash combines tender squash, red kidney beans, onion, and garlic with cumin, paprika, and turmeric. Everything cooks in one pan, with the beans added near the end, for a vegetable-and-bean dish ready in 30 minutes.
Why You'll Love My Sautéed Summer Squash
- A more substantial vegetable dish: Red kidney beans give the squash a creamy contrast and make it suitable for a light meal.
- Layered seasoning: Onion and garlic form the savory base, followed by a small mixture of warm spices.
- Straightforward cooking: The squash softens under a lid before the beans are gently folded through.
I wanted a simple vegetable meal and liked the idea of trying squash with beans. Red kidney beans gave me a way to make the dish more substantial, while keeping the ingredients straightforward. My sautéed zucchini with garlic and Parmesan takes a simpler approach when I want a vegetable side.
Here, the mild squash and creamy kidney beans are seasoned with cumin, paprika, and turmeric, with onion and garlic adding a savory base. The beans go in near the end so they keep their shape as everything comes together. For a different vegetable-and-legume combination, my Mediterranean chickpea salad brings together chickpeas, avocado, and crisp vegetables.
Key Ingredients in Sautéed Summer Squash
The recipe card below contains the full measurements. These ingredients shape the flavor and texture of the dish.
- Squash: The mild base of the recipe takes on the garlic and spices, becoming tender while retaining its shape.
- Olive oil, onion, and garlic: Olive oil adds richness, softened onion brings sweetness, and garlic gives the dish its savory depth.
- Cumin, paprika, and turmeric: Cumin contributes an earthy flavor, paprika adds a gentle pepper note, and turmeric brings color and a slightly earthy finish. Salt and black pepper round out the seasoning.
- Red kidney beans and parsley: The beans add substance and a creamy texture, while parsley gives the finished dish a fresh herbal note.
How to Make Sautéed Summer Squash
The complete measurements and instructions are in the recipe card below.
1. Prepare the squash: Peel the squash and cut it into evenly sized, bite-sized pieces.
2. Soften the onion and garlic: Heat the olive oil, then cook the onion with half the salt until softened and translucent. Stir in the garlic and cook briefly until fragrant.
3. Cook the squash: Add the squash and remaining salt, stir to coat, then cover and cook over low heat until it begins to soften.
4. Add the spices and beans: Stir the spices through the squash before gently adding the kidney beans. Cover briefly until the beans are hot and the squash is tender, then finish with parsley.
Tips for Perfectly Tender Summer Squash
- Cut the pieces evenly: Similar-sized pieces cook more consistently, so smaller pieces do not soften too far while larger ones remain firm.
- Give the onion time: Let it turn translucent before adding the garlic and squash; it should no longer look raw.
- Check the texture: The finished squash should be tender while still holding its shape. Use that cue alongside the cooking time.
- Fold rather than mash: Once the kidney beans are added, turn the mixture gently to avoid breaking them up.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, turning the squash and beans carefully until heated through.
What to Serve With Sautéed Summer Squash
Serve it warm with homemade ciabatta bread for a simple meal, using the bread to pick up the seasoned oil and vegetables. It also works as a side for grilled chicken, roasted salmon, or rice.
Try These Sautéed Recipes Next!
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Recipe
Sautéed Summer Squash Recipe
Ingredients
- 700 g summer squash - peeled and cut into bite-sized pieces
- 2 tablespoons extra virgin olive oil
- 1 medium onion - chopped
- 2 garlic cloves - minced
- 1 teaspoon sea salt - divided
- ¼ teaspoon ground black pepper
- ½ teaspoon ground cumin
- ½ teaspoon paprika
- ¼ teaspoon turmeric
- 1 can red kidney beans - drained and rinsed
- Fresh parsley - chopped, for serving
Instructions
- Peel the 700 g summer squash and cut it into evenly sized, bite-sized pieces.
- Heat 2 tablespoons extra virgin olive oil in a large pan over medium heat. Add 1 medium onion, chopped, and ½ teaspoon sea salt. Cook for 4-5 minutes, stirring, until softened and translucent.
- Add the 2 garlic cloves, minced, and cook for 1 minute. Stir in the squash and remaining ½ teaspoon sea salt, coating the pieces in the oil. Cover and cook over low heat for 10 minutes, until the squash begins to soften.
- Add ¼ teaspoon ground black pepper, ½ teaspoon ground cumin , ½ teaspoon paprika, and ¼ teaspoon turmeric. Stir for 1 minute to coat the squash evenly.
- Gently fold in the drained and rinsed 1 can red kidney beans. Cover and cook over low heat for 2 minutes, until the beans are heated through and the squash is tender but still holds its shape.
- Serve warm, finished with chopped fresh parsley.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Sandra says
This pear squash recipe is a delightful autumnal treat! The combination savory squash with beans is surprisingly delicious. The flavors are well-balanced, and the dish is easy to prepare. I highly recommend it for a cozy fall meal.