Wash yellow squash and pat dry
Cut off ends
Slice into rounds, half-moons, or lengthwise planks
Optional: Salt lightly and rest 10 minutes, then pat dry
Sauté (stovetop)
Heat 1–2 tbsp olive oil or butter in a skillet over medium-high heat
Add squash and cook 5–8 minutes, stirring occasionally
Season with salt, pepper, and optional garlic or herbs
Cook until tender and lightly browned
Roast (oven)
Heat oven to 425°F (220°C)
Toss squash with olive oil, salt, pepper, and optional garlic or paprika
Spread in a single layer on a baking sheet
Roast 15–25 minutes, flipping once, until browned and tender
Grill
Preheat grill to medium-high
Toss squash with oil and seasonings
Grill 3–5 minutes per side until marked and tender
Optional: Finish with lemon juice or herbs
Steam or Microwave
Steam: Place in steamer basket over simmering water; cook 4–6 minutes until tender
Microwave: Place in a microwave-safe dish with 1–2 tbsp water; cover; cook 3–5 minutes, stirring once
Season after cooking
Boil (quick tender)
Bring salted water to a boil
Add sliced squash and cook 3–5 minutes until tender
Drain well and season
Air fry
Preheat air fryer to 375°F (190°C)
Toss squash with oil and seasonings
Cook 10–15 minutes, shaking once, until tender and browned
Seasoning ideas
Garlic, olive oil, salt, pepper, parsley
Italian: olive oil, oregano, basil, garlic
Smoky: olive oil, paprika, cumin, salt
Bright: olive oil, lemon juice, zest, pepper
Serving
Serve hot or warm as a side
Add to pasta, stir-fries, omelets, or grain bowls