Skillet Squash and Potatoes

Elevate your next meal with this easy and flavorful Skillet Squash and Potatoes recipe, a perfect one-pan wonder that's both hearty and wholesome. Featuring tender yellow squash, crispy russet potatoes, and sweet sautéed onions, this dish is seasoned with aromatic thyme, smoky paprika, and a hint of garlic for a simple yet satisfying medley of flavors. Cooked to golden perfection in a cast-iron skillet, it delivers the ultimate balance of crispiness and softness in every bite. Ready in just 40 minutes, this versatile recipe works equally well as a comforting vegetarian main or a savory side dish to your favorite proteins. Finished with a sprinkle of fresh parsley, it's a delicious way to highlight seasonal produce—perfect for weeknight dinners or casual gatherings.

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 medium (about 1 pound total) Yellow squash
• 3 medium (about 1.5 pounds total) Russet potatoes
• 1 medium Yellow onion
• 2 Garlic cloves
• 3 tablespoons Olive oil
• 1 tablespoon Butter
• 1 teaspoon Dried thyme
• 1 teaspoon Paprika
• 1 teaspoon (adjust to taste) Salt
• 0.5 teaspoon Ground black pepper
• 2 tablespoons, chopped Fresh parsley (optional, for garnish)

Directions

Step 1

Wash and dry the yellow squash and potatoes. Cut the squash into 1/4-inch thick rounds and the potatoes into thin, even slices about the same thickness as the squash for uniform cooking.

Step 2

Peel and slice the onion into thin half-moons. Mince the garlic cloves.

Step 3

Heat a large cast-iron skillet over medium heat. Add 2 tablespoons of olive oil and the butter, allowing the butter to melt and combine with the oil.

Step 4

Once the skillet is hot, add the sliced potatoes in a single layer. Cook for about 5-7 minutes, flipping occasionally, until they begin to turn golden and slightly crisp on both sides.

Step 5

Push the potatoes to one side of the skillet and add the sliced onion and minced garlic. Sauté for 2-3 minutes until the onion softens and becomes translucent.

Step 6

Add the squash rounds to the skillet with the potatoes and onions. Drizzle the remaining 1 tablespoon of olive oil over the squash, then sprinkle in the dried thyme, paprika, salt, and black pepper.

Step 7

Toss everything gently to ensure the vegetables are evenly coated in the seasonings. Spread the mixture into an even layer in the skillet.

Step 8

Continue cooking, stirring occasionally, for another 10-15 minutes until the potatoes are tender and the squash is soft but not mushy. Adjust seasoning with additional salt and pepper if needed.

Step 9

Remove from heat and garnish with chopped fresh parsley, if desired.

Step 10

Serve warm as a side dish with your favorite protein or enjoy as a comforting vegetarian main course.

Nutrition Facts

Serving size	(3131.7g)

Amount per serving	% Daily Value*
Calories	2701.3

Total Fat 56.5g	0%
Saturated Fat 13.8g	0%
Polyunsaturated Fat 5.1g
Cholesterol 32.9mg	0%
Sodium 2743.8mg	0%
Total Carbohydrate 498.7g	0%
Dietary Fiber 48.0g	0%
Total Sugars 54.8g
Protein 70.4g	0%

Vitamin D 2.2IU	0%
Calcium 553.3mg	0%
Iron 29.4mg	0%
Potassium 13716.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 18.3%

Protein: 10.1%

Carbs: 71.6%