Warm, but still crisp, this Sauteed Summer Squash with Balsamic Glaze is an easy side dish for late summer dinners.
![](https://sarahscucinabella.com/wp-content/uploads/2019/08/Balsamic-Glazed-Summer-Squash-1.jpg.webp)
When my cookbook book club cooked from Saladish by Irene Rosen recently, I chose a summer squash recipe. In it, you sliced summer squash lengthwise, brushed it with oil and sprinkled it with seasonings. Then you sauteed it to crisp-tender. Finally, you brushed it with a glaze and served it with spicy quick pickles.
It was delightful.
But perhaps the most delightful part of it, for me, was the technique used to make the salad. I loved it. I loved how the squash didn’t get mushy. And I loved how much flavor came from the process of cooking and glazing.
While I haven’t made the recipe from the book again, I have been using the technique all summer on side dishes.
How to Prepare Summer Squash for this Dish
![](https://sarahscucinabella.com/wp-content/uploads/2019/08/Summer-Squash-1.jpg.webp)
Cut the ends off the squash. You want to remove both the blossom end and the stem end.
![](https://sarahscucinabella.com/wp-content/uploads/2019/08/Summer-Squash-2.jpg.webp)
Cut the squash in half, lengthwise. Then cut shallow slits diagonally in the squash, about 1/2-inch apart along the length of the squash. Repeat on the opposite diagonal.
![](https://sarahscucinabella.com/wp-content/uploads/2019/08/Summer-Squash-3.jpg.webp)
Spray the cut side of the squash with cooking oil spray. I use a coconut oil one, usually, but any oil will do. Sprinkle liberally with salt and pepper.
![](https://sarahscucinabella.com/wp-content/uploads/2019/08/Balsamic-Glazed-Summer-Squash-7.jpg.webp)
Cook in a hot pan, flipping once, until lightly browned. Remove from heat and brush with balsamic glaze. Although I did it in the pan here, it’s usually easier to remove the squash to a plate or serving dish before brushing with glaze.
![](https://sarahscucinabella.com/wp-content/uploads/2019/08/Balsamic-Glazed-Summer-Squash-4.jpg.webp)
Then, dig in.
How to Eat Sauteed Summer Squash with Balsamic Glaze
Crisp-tender and warm, this squash has an earthy freshness with a sweet-tangy glaze. It tastes of summer evenings, eating al fresco and shopping at farmers markets.
And it looks pretty on the plate too.
This recipe serves four with half of a squash each. But you could also double this for a bigger side dish portion — or to serve more people at once. This squash is excellent with so many proteins — grilled chicken, roasted salmon, sauteed shrimp, pork chops, flank steak.
![](https://sarahscucinabella.com/wp-content/uploads/2019/08/Balsamic-Glazed-Summer-Squash-6-600x400.jpg.webp)
What I especially love about this method of cooking summer squash is that it’s unexpected. This isn’t the mushy, watery cooked squash of my childhood. And in this recipe, with a light bit of seasoning and just-enough glaze to give it a boost of flavor without overwhelming it.
Hopefully you’ll enjoy it too.
Sauteed Summer Squash with Balsamic Glaze
![Sauteed Summer Squash with Balsamic Glaze](https://sarahscucinabella.com/wp-content/uploads/2019/08/Balsamic-Glazed-Summer-Squash-5-735x490.jpg.webp)
Ingredients
- 2 medium summer squash (about 6-8 inches long)
- cooking oil spray (I use a coconut oil one for this)
- salt and pepper, to taste
- 2 tbsp balsamic glaze
Instructions
- Slice off the ends of the summer squash and then slice in half, lengthwise.
- Use a sharp knife to cut shallow slits about 1/2-inch apart, diagonally, along the entire summer squash. Repeat on the opposing diagonal.
- Spray the squash lightly with cooking oil spray on the cut side. Sprinkle liberally with salt and pepper.
- Heat a large skillet over medium heat. Spray the pan with cooking oil spray. Arrange the squash, cut side down, in the pan and cook for 5-7 minutes, until golden brown. Flip and cook for an additional 5-7 minutes.
- Remove the squash to a plate or serving dish. Brush the balsamic glaze on the cut size of the squash, thoroughly coating all the pieces.
- Serve immediately.
Kate
Monday 2nd of September 2019
I like that it retains some crunch!