Dill and Butter Squash Recipe - Allrecipes.com
Dill and Butter Squash Recipe
  • READY IN 25 mins

Dill and Butter Squash

Recipe by  

"This is a different angle on an old veggie. Even the kids will eat this one! If you've got fresh dill in your garden, substitute 2 to 3 fresh sprigs dill for the dried dill weed. "

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    5 mins
  • COOK

    20 mins

    25 mins


  1. Slice the zucchini and yellow squash. Place the sliced vegetables in a large skillet or saucepan with the butter. Saute over a medium-low heat for 10 minutes before seasoning with salt, pepper and dill.
  2. Continue to saute for 10 additional minutes before adding the lemon juice. Stir the vegetables well and remove from heat. Serve hot.
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Reviews More Reviews

Most Helpful Positive Review
May 11, 2009

While I wouldn't call this "a different angle on an old veggie" as the submitter describes, it doesn't take away from the fact that this is just plain simple and good. No need to measure, just saute the squash in butter as needed, add salt, pepper and dill to your taste. I cooked this, however, at medium-high heat, not the medium-low as the recipe directs. Saute as long as necessary to achieve a crisp-tender doneness, not till it's soggy and mushy, which can easily happen with summer squash. Great fresh flavors with just a few simple ingredients - what's not to like?

Most Helpful Critical Review
Aug 01, 2004

This was easy and the taste was ok--but not particularly something to boast about. Too much butter. Think the next time I prepare I will half the butter and garnish with some freshly grated parmesan cheese.

Nov 11, 2003

Great taste. I made the following changes: 2 garlic cloves (minced) sauted w/ the zucchini & squash, 1.5 tsp dill, cut back on butter & used some olive oil instead

Sep 15, 2003

This is a versatile recipe. You can change it anyway you like. I used fresh lemon for the lemon juice and did it give it a kick. Also, I used fresh dill weed. During the summer months I will vary it some more. Experiment - it's fun!

Sep 30, 2006

One of my favorite ways to have summer squash. I've been making it for years. I cook this in layers....first carrots cut on the diagonal, then yellow squash, zucchini, maybe some green peppers, and then mushrooms, shaking dill between each layer. Drizzle some olive oil on top, lots of garlic and about a tablespoon of butter. Cover tightly and just let it cook very slowly, around 20 mins or so, depending on the amount you're cooking and how tender you like your vegies. No need to stir. We also like to put it on top of our fresh pasta. So good!!!

Sep 15, 2003

This was so good. My 8 yr old and husband both liked it. I think with the amount of butter and dill, you might need to add a few more squash to the recipe. Delicious.

Sep 30, 2003

A wonderful way to let the vegetable taste shine through without all that cheesy goop you usually find on squash! I made this with 3 16-ounce bags of frozen yellow squash. I got many compliments. Everyone thought it was fresh squash. Will make this again and again.

Jul 24, 2003

This was an EXCELLENT recipe- great for the summer as its quick and light and a great way to use up summer squash. I opted for the fresh dill and I would reccomend it this way. Also, I added some asparagus to it. It helped make this "side dish" into a Main course I served over Garlic Cous cous. Very good, thank you!


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  • Calories
  • 92 kcal
  • 5%
  • Carbohydrates
  • 5.2 g
  • 2%
  • Cholesterol
  • 20 mg
  • 7%
  • Fat
  • 8 g
  • 12%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 1.6 g
  • 3%
  • Sodium
  • 63 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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