Skillet Squash and Potatoes Recipe
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Skillet Squash and Potatoes Recipe

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MY NIECE suggested I try cooking squash and potatoes together. I found that potatoes really do enhance the flavor of squash. I made up this recipe, and it turned out to be a keeper—a great side dish for any entree and a complement to other vegetables as well. —Bonnie Milner DeRidder, Louisiana
TOTAL TIME: Prep/Ttotal Time: 30 min.
MAKES:2 servings
TOTAL TIME: Prep/Ttotal Time: 30 min.
MAKES: 2 servings


  • 1 small potato, peeled and thinly sliced
  • 1/4 cup chopped onion
  • 1 tablespoon canola oil
  • 1 small yellow summer squash, sliced
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • Dash paprika

Nutritional Facts

1/2 cup: 143 calories, 7g fat (1g saturated fat), 0 cholesterol, 300mg sodium, 19g carbohydrate (4g sugars, 3g fiber), 3g protein.


  1. In a large skillet, saute potato and onion in oil until crisp-tender. Add squash; saute 4-6 minutes longer or until the vegetables are tender, stirring occasionally. Sprinkle with salt, pepper and paprika. Yield: 2 servings.
Originally published as Skillet Squash and Potatoes in Reminisce Extra August 1996, p47

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purple1984 User ID: 5092241 37833
Reviewed Apr. 25, 2010

"I found this recipe last year when trying to find new ways to cook squash. It is amazing. We eat this weekly when we get squash from the garden. I like to add whatever meat we have on hand, left over chicken, sausage, or ham taste great with this dish. You can also make it with tony creole if you want a little extra spice."

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