Squash Medley

Brighten up your table with this vibrant Squash Medley, a delightful blend of zucchini, yellow squash, and tender butternut squash paired with aromatic red onion and garlic. This easy-to-make dish, seasoned with dried thyme, oregano, and a hint of red pepper flakes, offers a perfect balance of savory and zesty flavors thanks to a finishing touch of fresh parsley and a splash of lemon juice. Ready in under 40 minutes, this veggie-packed skillet recipe is both versatile and wholesome—serve it as a colorful side dish or over rice or quinoa for a light yet satisfying main course. Perfect for weeknight meals, this medley is a celebration of fresh, seasonal ingredients!

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 medium zucchini
• 2 medium yellow squash
• 1 small butternut squash
• 1 medium red onion
• 2 large garlic cloves
• 3 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 teaspoon red pepper flakes
• 2 tablespoons fresh parsley
• 1 tablespoon lemon juice

Directions

Step 1

Wash and dry all the squash. Cut the zucchini and yellow squash into half-moons about 1/4 inch thick. Peel and dice the butternut squash into 1/2-inch cubes.

Step 2

Peel and thinly slice the red onion. Mince the garlic cloves and set aside.

Step 3

In a large skillet, heat the olive oil over medium heat.

Step 4

Add the red onion to the skillet and sauté for 2–3 minutes, until it becomes soft and translucent.

Step 5

Stir in the garlic and cook for an additional 30 seconds, being careful not to burn it.

Step 6

Add the butternut squash cubes to the skillet and cook for 8–10 minutes, stirring occasionally, until they begin to soften.

Step 7

Add the zucchini and yellow squash to the skillet. Sprinkle in the dried thyme, dried oregano, salt, black pepper, and red pepper flakes. Toss everything together to coat in the seasoning.

Step 8

Continue cooking for another 8–10 minutes, stirring occasionally, until all the squash is tender and lightly browned in spots.

Step 9

Remove the skillet from heat and stir in the lemon juice and chopped fresh parsley.

Step 10

Taste and adjust seasoning as needed before serving. Serve warm as a side dish or over rice or quinoa for a light main course.

Nutrition Facts

Serving size	(1704.7g)

Amount per serving	% Daily Value*
Calories	956.6

Total Fat 45.4g	0%
Saturated Fat 7.3g	0%
Polyunsaturated Fat 4.6g
Cholesterol 0mg	0%
Sodium 4957.7mg	0%
Total Carbohydrate 138.0g	0%
Dietary Fiber 33.5g	0%
Total Sugars 58.6g
Protein 17.2g	0%

Vitamin D 0IU	0%
Calcium 516.1mg	0%
Iron 9.3mg	0%
Potassium 4088.0mg	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: 39.7%

Protein: 6.7%

Carbs: 53.6%