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Home » Recipes » Vegan Sides

Vegan Savory Yellow Squash

Published on September 4, 2019 by Kate, Updated on April 27, 2022 - 4 Comments

This post may contain affiliate links. As an Amazon associate, I earn from qualifying purchases. Read my full disclosure.

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side overhead shot of cooked squash in a skillet with text overlay for pinterest

This easy vegan summer squash recipe is truly delightfully irresistible!  Use your garden or farmer's market fresh yellow squash and zucchini to create this simple side dish that tastes amazing alongside other summer veggies or topping your baked potato!

overhead shot of cooked squash in a black skillet with wooden spoon

Related recipe: Vegan Baked Cauliflower

What you'll need to make this yummy squash recipe:

  • yellow and zucchini squash - combined as you like
  • an onion - yellow or white
  • nutritional yeast flakes - adds a wonderful 'cheesiness'
  • McKay's Vegan Chicken Style Seasoning or my homemade Vegan Chicken-like Broth Powder - you can sub your favorite vegan chicken-style broth in place but if you haven't tried McKay's I highly recommend it!
  • olive oil - just a bit for richness

overhead shot of uncooked yellow and zucchini squash in a skillet on a marble background

Related recipe: Vegan Cheesy Cauliflower Casserole

How to make savory summer squash:

Dice (or slice if they're small!) yellow and zucchini squash into pieces about ¼ inch thick.  Add diced onion, squash, olive oil, ½ cup water and seasonings to a skillet or heavy bottomed pan with a fitted lid.

Expert cooking tip:  The lid is absolutely essential for this recipe.  We're not going for sautéed squash here, but more of a tender squash with an amazing savory broth.  Without the lid, all that lovely broth will just evaporate!

Cook squash mixture over low-medium heat for about 5-8 minutes or just until squash is fork-tender.  Add up to an additional ½ cup of water if needed during cooking process.  Taste test and add salt if needed!

side closeup view of cooked yellow and zucchini squash with fresh herbs sprinkled over

Looking for more ways to use up summer squash? This stuffed Portobello mushroom recipe uses diced zucchini or yellow squash!

To serve this vegan squash:

You can serve this lovely yellow and zucchini squash alongside other summer vegetables as a side dish or even as a topping for baked potatoes!  The broth in this recipe is utterly slurp-worthy and really dresses up a potato!

It is also a great side dish with pasta, such as this vegan baked feta pasta, or this vegan creamy spinach artichoke pasta.

Lastly, you can serve vegan yellow squash as the veggie side next to some vegan seitan steaks of a vegan rice loaf.

yellow and zucchini squash served over a baked potato on a white plate

Other vegan side dishes:

  • Mashed butternut squash with white beans
  • Roasted Brussels sprouts with maple balsamic dressing
  • Vegan wild rice casserole

Other easy summer recipes:

  • Easy pulled jackfruit tacos
  • Mexican cabbage-salsa
  • Vegan chickpea salad
  • Best vegan egg salad

If you’ve tried Vegan Savory Squash or any other recipe on my blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I LOVE hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food!!!

DID YOU MAKE THIS RECIPE??  PLEASE CLICK ON THE STARS TO GIVE IT A RATING BELOW!!

overhead closeup shot of yellow squash served over a baked potato

Vegan Savory Yellow Squash

Yellow and Zucchini summer squash are cooked in a delicious vegan chicken-style savory broth and served as a side dish or over baked potatoes!
4.84 from 12 votes
Print recipe Leave a comment
Course: Side Dish
Cuisine: American
Diet: Vegan, Vegetarian
Prep Time: 7 minutes
Cook Time: 8 minutes
Total Time: 15 minutes
Servings: 4 people
Calories: 84kcal
Author: Kate

Ingredients

  • 4 cups Diced or sliced yellow or zucchini squash, about ¼ inch thick
  • ½ cup Finely diced onion
  • 1 tablespoon Olive oil
  • 1 tablespoon McKay's Vegan Chickenstyle Seasoning, or substitute
  • 2 tablespoon Nutritional yeast
  • ½ cup Water

Instructions

  • Dice (or slice if they’re small!) yellow and zucchini squash into pieces about ¼ inch thick.  
  • Add finely diced onion, squash, olive oil, ½ cup water and seasonings to a skillet or heavy bottomed pan with a fitted lid.
  • Cook squash mixture over low-medium heat for about 5-8 minutes or just until squash is fork-tender.  Add up to an additional ½ cup of water if needed during cooking process.  Taste test and add salt if needed! Serve!

Notes

Expert cooking tip:  The lid is absolutely essential for this recipe.  We’re not going for sautéed squash here, but more of a tender squash with an amazing savory broth.  Without the lid, all that lovely broth will just evaporate!
Serving idea:  sprinkle with fresh herbs from the garden if you like such as fresh chives and parsley!

Nutrition

Calories: 84kcal | Carbohydrates: 8g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Sodium: 528mg | Potassium: 400mg | Fiber: 3g | Sugar: 4g | Vitamin A: 226IU | Vitamin C: 21mg | Calcium: 22mg | Iron: 1mg

 

 

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Reader Interactions

Comments

  1. Melanie

    October 23, 2021 at 10:18 pm

    5 stars
    I LOOOOOOOOOOOVE this recipe SO MUCH! I liked zucchini and squash before but now I get super excited about them on a daily basis. I could eat this every day like little kids want French fries. You're my hero!!

    Reply
    • Kate

      October 27, 2021 at 12:05 am

      I'm so happy to hear that!!

      Reply
  2. Valerie Warren

    July 25, 2020 at 12:12 pm

    Delicious and easy. Will definetly make again.

    Reply
    • Rebecca

      July 26, 2020 at 5:14 pm

      So glad you enjoyed it!

      Reply

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