Yellow Squash with Red Pepper

A simple side dish of sauteed summer squash with roasted red peppers |

Even though fall is my favorite season, I still resist the end of summer, primarily because of the abundance of produce.  Yellow squash is one of those vegetables that I hate to see disappear; therefore, I continue to buy it as long as it’s on the shelves.  There are so many ways to prepare it and most are relatively easy.  This Yellow Squash with Red Peppers is one of the easiest.  This dish is just yellow squash sauteed in garlic oil with some onion and red peppers.  You can use roasted reds (my favorite) or fresh reds.  You can use sweet peppers or medium/hot chile, depending on what you want or have.  Our favorite is a hot roasted red New Mexico chile.  It gives this dish a pleasant mix of sweet and spicy.

A simple sauteed side dish of yellow squash with red peppers. The peppers are roasted to bring out their sweetness. #summer #squash #recipe @mjskitchen


Yellow Squash with Red Peppers Recipe

Recipe author:  MJ of MJ’s Kitchen

Serves 2 as a side
Prep and Cook Time:  Less than 45 minutes (includes roasting the peppers)


The amounts below are not exact and all can be easily adjusted to whether you are serving 2, 4, or more.

1 medium yellow squash (about 8 ounces), sliced
~2 ounces onion, sliced thin
1 Tbsp. garlic-infused olive oil*
1 large roasted red pepper, diced*
a sprinkle of salt
generous amount of cracked pepper


  1. If you don’t already have a roasted pepper, then you can roasted one under the broiler, on the grill, or over an open flame on the stovetop.  Once roasted, let cool, peel, remove stem and seeds, and dice.
  2. Heat the oil in a large skillet over medium heat.  Once hot, add the onion.  Saute’ for 1 minute.
  3. Add the squash by spreading it out on top of the onion.  Cook for 1 minute.  Using a spatula, flip the squash over and let cook for another minute.  Continue to flip and move the squash around until all of the pieces are done (soft but not mushy).
  4. Add the diced peppers, a sprinkle of salt and a generous amount of cracked pepper.  Mix it into the squash and onion mixture.  Cook for about 30 seconds.
  5. Remove from heat and serve immediately.



A simple side dish of sauteed summer squash with roasted red peppers |


Kitchen Notes

Garlic-infused oil – If you don’t have any garlic infused oil, then use 1 Tbsp. of olive and 1 large garlic clove, minced.  Add the garlic with the onion.

Type of Red Pepper – This dish can be made with sweet bell peppers, mini sweet peppers, or hot/medium/mild red chile peppers.  You could also use orange or yellow, but the red really makes this a beautiful dish.

Roasted or Not – Roasting peppers brings out the flavor and the sweetness of red pepper regardless of if it’s a sweet pepper or hot chile.  Therefore, roasted peppers work best.  However, this year I grew mini sweet peppers and found that just slicing them up raw and throwing them in this dish at the last minute worked as well.  The main difference was the crispy texture that the raw peppers added to the dish.

Yellow squash with red peppers makes a great side dish for a wide variety of entrees.  It comes together very fast, and can be easily doubled, tripled or quadrupled to fit the number of people you’re serving.  Hope you enjoy!

If you like this dish, then you should give these other squash dishes a try.

Yellow Squash sauteed with Basil and Pine nuts (pinon)

Calabacitas (Summer squash, Green Chile and Corn)


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57 Responses to “Yellow Squash with Red Pepper”

  1. swathi October 19, 2015 at 7:49 am #

    That is my kind of squash MJ spicy makes it tasty. thanks for sharing with Hearth and soul blog hop, pinning and tweeting.

    • mj October 19, 2015 at 8:30 pm #

      Thanks so much Swathi!

  2. April J Harris October 19, 2015 at 3:39 am #

    Thank you so much for bringing this gorgeous recipe to the Hearth and Soul Hop, MJ. I’ll be featuring it at this week’s hop later today. Have a lovely week!

    • mj October 19, 2015 at 8:30 pm #

      Thank YOU April!

  3. Nads October 17, 2015 at 6:31 pm #

    I made this for dinner tonight and IT WAS A 3 WAY HIT!!!! All of us loved it, including Brynn, who will eat squash but isn’t really a fan. I didn’t have any infused oil so I used fresh garlic.(For 3 medium squash I used 6 small cloves of garlic.) I put it in at the end so we got the full affect. Generally I cook squash about the same but without the peppers and garlic. These really add a great dimension to it. Thanks for another great recipe!!

    • mj October 17, 2015 at 7:42 pm #

      Oh Goodie! Thanks for letting me know! So glad that ALL of you liked it. 🙂 Hope you’re having a great weekend.

  4. Jasline (Foodie Baker) October 17, 2015 at 1:13 am #

    Oh no! I think I just saw yellow squash disappearing from the market recently… will have to wait till the next summer to make this!

    • mj October 17, 2015 at 7:39 pm #

      I know…it’s getting harder and harder to find. There was some at the market today but it didn’t look so good. Thanks for dropping by!

  5. marcie October 16, 2015 at 4:16 pm #

    I hate giving up on summer produce, too, and yellow squash is one of my favorites! This looks so succulent and delicious!

    • mj October 17, 2015 at 7:38 pm #

      Thanks so much Marcie!

  6. Kelly @ Inspired Edibles October 13, 2015 at 10:08 am #

    Ah, garlic, OO + salt — is there anything better on warm veggies? well, maybe the addition of roasted NM chile :D. Love the simplicity and deliciousness of this dish and those colors are simply radiant. It may be summer squash but it has a certain fall feeling to me… (now if we could only get some of that autumn weather over here!). Lovely, peaceful photos Mj.

    • mj October 13, 2015 at 6:24 pm #

      Actually – no! 🙂 Sometimes that’s all it takes. But sometimes I like to add just a little more, especially when I have these lovely red peppers. Thanks Kelly!

  7. Karen (Back Road Journal) October 13, 2015 at 8:31 am #

    I know what you mean about hating to see some vegetable disappear when the seasons change. Love the color that the red pepper adds to this dish…simple and delicious.

    • mj October 13, 2015 at 6:22 pm #

      Thanks Karen! You’re should see a long grower season now that you’ve move to the south. Enjoy!

  8. All That I'm Eating October 13, 2015 at 7:36 am #

    This is a great autumn recipe, sounds great.

    • mj October 13, 2015 at 6:20 pm #


  9. wok with ray October 12, 2015 at 8:21 am #

    Fall is my favorite season too and just like you, one of the only few things I like about summer is the abundance of fruits and veggies. I love the beautiful color of this dish let alone the flavor. Enjoy the week, MJ. 🙂

    • mj October 12, 2015 at 9:00 pm #

      Thanks so much Ray! Hope you have a great week as well.

  10. ChgoJohn October 11, 2015 at 11:40 pm #

    We’re in agreement about summer squash, MJ. I hate to see it disappear. I only wish I wasn’t so far behind reading everyone’s posts. I would have brought home more squash last Saturday, or, at least cooked those I bought as you did here. What a great looking dish!

    • mj October 12, 2015 at 9:00 pm #

      Thanks so much John! Glad to have you back.

  11. Debra October 11, 2015 at 5:23 pm #

    Reminds me of the “fried” yellow squash and onions I grew up on, though this is a bit more sophisticated! 🙂

    • mj October 12, 2015 at 8:59 pm #

      Thanks Debra! Oh yeh…I remember “fried” yellow squash with onions, but my mother always overcooked the squash. 🙂

  12. Zsuzsa October 10, 2015 at 10:50 am #

    It has been squash season here since July. Everything was early this year. I will have to look for a small squash in the store, this is a very tempting dish Peach Lady.

    • mj October 12, 2015 at 8:59 pm #

      Hope you can still find some squash. With our warmer than normal weather this fall, the squash is still available. Thanks!

  13. Carol at Wild Goose Mama October 9, 2015 at 5:59 pm #

    I am a MAJOR yellow squash person. I love the color combo of the squash
    and the pepper. You jazzed it up wonderfully, but simply.

    • mj October 12, 2015 at 8:57 pm #

      Thanks so much Carol!

  14. Amy (Savory Moments) October 9, 2015 at 2:28 pm #

    This is a lovely and flavorful late-summer side dish!

    • mj October 9, 2015 at 4:27 pm #

      Thanks Amy!

  15. Nads October 9, 2015 at 7:17 am #

    I love yellow squash and this looks so yummy. It looks like something I could make a meal off of. I’m grocery shopping today. If I see any good looking squash and peppers i’ll give this a try.

    • mj October 9, 2015 at 4:26 pm #

      Thanks Nads! That’s funny because I did make a meal of this the other night when Bobby was out of town. I made the dish for this pictures, then just ended up having it for supper. 🙂 Hope you get to try it. I think you would all like it and you can use regular red bell peppers. XOXO

  16. April J Harris October 9, 2015 at 3:59 am #

    Love this recipe, MJ! It’s simply delicious, nutritious and easy to make too. I’d love it if you would share it with us at Hearth and Soul. We haven’t seen you for a long time and it would be lovely to see you there. Things have changed a bit and we don’t insist on a link back so sharing is quick and easy 🙂

    • mj October 9, 2015 at 4:25 pm #

      Thanks so much April! I will add it to next week’s hop! Sorry for the long absence. I’m hoping to catch up and have more time by the end of October. It’s been nuts.

  17. Katerina October 9, 2015 at 3:37 am #

    Although winter can be rough sometimes here, I, too, longed for fall. Although I bet after couple of months I will wish it will be summer again. This dish looks like the Greek, bright, summer sun and so delicious!

    • mj October 9, 2015 at 4:24 pm #

      Thanks so much Katerina! I think I’m going to be wanting summer back by the end of this fall. 🙂 I do not like winter!

  18. Angie@Angie's Recipes October 9, 2015 at 1:51 am #

    Gorgeous fall colour and flavour, MJ.

    • mj October 9, 2015 at 4:23 pm #

      Thanks Angie!

  19. Hotly Spiced October 8, 2015 at 11:39 pm #

    The colour of this dish is gorgeous, MJ. I do love yellow squash although it’s not all that common here xx

    • mj October 9, 2015 at 4:23 pm #

      Thanks so much Charlie! I love dishes that are as pretty as they are tasty. 🙂

  20. Bam's Kitchen October 8, 2015 at 10:21 pm #

    Hiya MJ loving this quick and easy but vibrant dish. I love yellow squash and of course garlic!!!! Just pinned!

    • mj October 9, 2015 at 4:23 pm #

      Thanks Bobbi! Of course garlic! Do I make anything without it. 🙂

  21. John/Kitchen Riffs October 8, 2015 at 9:10 pm #

    This is actually a nice time of the year — still plenty of summer squash, and loads of winter squash. So I have fun combining the two! Anyway, love the combo of yellow squash and red pepper. They look gorgeous together, of course, but more importantly taste fantastic. Wonderful recipe! Thanks so much.

    • mj October 9, 2015 at 4:22 pm #

      Thanks John! The summer squash has just about disappeared out here, unless I go to a commercial grocer which I try to stay away from. 🙂 Love the idea of combining the two – summer and winter.

  22. Abbe @ This is How I Cook October 8, 2015 at 8:32 pm #

    I really got into yellow squash this summer because our neighbor was overloaded in his garden. I think sometimes it gets overlooked in favor of zucchini and I like it better. Love this simple and delicious preparation, MJ!

  23. Maureen | Orgasmic Chef October 8, 2015 at 7:53 pm #

    I bought some tiny yellow squash yesterday – can you believe we don’t have yellow crookneck or straight squash? I am going to try this recipe tonight!

    • mj October 8, 2015 at 8:40 pm #

      Thanks Maureen! I do hope you enjoy it! And NO, I can’t believe you don’t have crookneck or straight neck. That’s crazy!

  24. Sissi October 8, 2015 at 4:30 pm #

    Lucky you ! I miss summer so much… maybe if I lived in such a hot climate as yours, I’d prefer the autumn, but here it means shorter days, rains, lower temperatures (meaning warm coats, socks and boots, i.e. the clothes I hate). We still are lucky to have milder days… so I can survive in wool sweaters, but it’s not for a long time…
    Your squash and chile look so sunny I almost feel in the middle of the summer! Yellow squash is not very popular here, but if I see it, I’ll try to copy your delicious early autumn dish.

    • mj October 8, 2015 at 8:39 pm #

      I bet you do have a very short summer, don’t you? I wouldn’t like that at all. I would like some of your rain, but not constant…just now and then. You can keep the extreme cold because it get plenty cold here for me. I’m already looking for places to travel this winter in southern Arizona. 🙂 No yellow squash? How about zucchini? Is the growing season just too short for summer squash? Well, if you do ever find some, this recipe is well worth a try. Thanks for your comments as always Sissi!

      • Sissi October 25, 2015 at 11:22 am #

        Thank you for the tip. I love zucchini and it still grows here and in France, so I buy it almost all year long.
        Summers here are quite long and mild (in comparison for example with French Paris region), but nothing to do with New Mexico! For me who grew up in Poland the south-western Switzerland I live in is like south of France 🙂 so I really shouldn’t complain. One gets older and yearns for more sun, I guess… hence my bad mood when summer goes away.

        • mj October 25, 2015 at 8:34 pm #

          Oh how I’m with you about being in a bad mood when summer goes away. Having grown up in the southern U.S. summer, and those the growing season stretched from March through November. But the heat was unbearable. In comparison, NM’s growing season is from April/May to September – not as long, but long enough.

  25. Deb|EastofEdenCooking October 8, 2015 at 3:18 pm #

    Even with the shorter days and cooler nights my squash plants are still producing. Which means I’m always looking for another recipe to use up my bounty! A wonderful recipe, short, sweet and scrumptious! The vivid color is a summer bonus that we will hold on to for as long as we can!

    • mj October 8, 2015 at 8:35 pm #

      Glad to be of assistance Deb. 🙂 My squash didn’t do so well this year, but it was pretty cheap at the market. I’m envious that you’re still picking it. Hope you get a chance to make this. It’s really one of our favorites.

  26. Evelyne@cheapethniceatz October 8, 2015 at 2:45 pm #

    I strongly resist the end of summer! As in when I can no longer wear sandals I am miserable…like now. But I would get a smile on my face with this colorful and tasty yellow squash recipe.

    • mj October 8, 2015 at 8:34 pm #

      I know what you mean – I want my flip flops on! Thanks!

  27. Raymund October 8, 2015 at 12:47 pm #

    Looks like winter is heading your way, last one for the season dish will always be missed specially if you love them. Nice and simple recipe definitely a keeper

    • mj October 8, 2015 at 8:33 pm #

      Yes, the heat went on today so winter is on it’s way. Thanks Raymund!

  28. Tamara October 8, 2015 at 11:22 am #

    Lovely MJ! I so agree with you on holding on to the fresh summer squash as long as possible! One consolation “prize” in leaving NM and moving to the south TX Rio Grande Valley is the year-round availability of produce. There seem to be no seasons here other than hot and humid. Haha!

    • mj October 8, 2015 at 8:32 pm #

      Thanks Tamara! I’m so envious of your abundance of produce. We were at Corpus Crista a couple of weeks ago and the grocery was packed with fresh seasonal produce. I wanted to a truck to bring it home. 🙂 However, you stated exactly why I would never move there – hot and humid. 🙂

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