Sautéed Summer Squash Recipe
This sautéed summer squash recipe combines tender squash, red kidney beans, garlic, onion, and warm spices in one skillet. It’s a simple Mediterranean-style side dish that works well for busy weeknights or summer dinners.
Ingredients
- 700 g summer squash peeled and diced
- 2 tablespoon extra virgin olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 teaspoon sea salt
- ¼ teaspoon black pepper
- ½ teaspoon ground cumin
- ½ teaspoon paprika
- ¼ teaspoon turmeric
- 1 can red kidney beans drained and rinsed
- Fresh parsley chopped
Instructions
- Peel and dice the 1½ pounds (700 g) summer squash into bite-sized pieces and set aside.
- Heat 2 tablespoons extra virgin olive oil in a large saucepan over medium heat. Add the chopped onion, season with 1 teaspoon sea salt, and cook for 4–5 minutes until softened and translucent.
- Stir in the 2 minced garlic cloves and cook for 1 minute until fragrant. Add the diced summer squash and stir well to coat it in the oil. Cover the saucepan and cook over low heat for 10 minutes until the squash begins to soften.
- Season the squash with ¼ teaspoon black pepper, ½ teaspoon ground cumin, ½ teaspoon paprika, and ¼ teaspoon turmeric. Stir well for 1 minute to coat the squash evenly in the spices.
- Add the drained red kidney beans and stir gently to combine. Cover again and cook over low heat for 2 more minutes until everything is heated through.
- Serve warm with freshly chopped parsley on top.
Notes
Dice the Squash Evenly: Keeping the squash pieces close in size helps them soften evenly, and I find the texture turns out much better this way.
Cook It Gently: I always lower the heat once the squash is covered because slow cooking keeps it tender without becoming mushy.
Add the Beans at the End: The red kidney beans stay creamier and hold their shape better when they go into the pan during the last few minutes.
Finish with Fresh Parsley: I like adding the parsley right before serving because it brightens the warm spices and freshens the whole dish.
Nutrition
Calories: 370kcal | Carbohydrates: 47g | Protein: 16g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 1177mg | Potassium: 1543mg | Fiber: 14g | Sugar: 11g | Vitamin A: 955IU | Vitamin C: 66mg | Calcium: 114mg | Iron: 6mg
