Butter Fried Yellow Squash 

Some nights I don’t feel like making everything from scratch when I get home for work. I just don’t have the energy. 

Last week, in my haste to make a meal and save on time, I created something delicious by complete accident. 


Butter Fried Yellow Squash

What you need: 

  • 2-3 tablespoons Kerrygold butter
  • 2 medium yellow squash 
  • A spiralizer
  • Salt and pepper, to taste

I’m a little late to the spiralizing party, but I’m glad I finally got one. 

Spiralize the yellow squash. Heat the butter on medium heat until melted. Add squash to the pan. Season liberally with salt and pepper. 

Stir to coat and cover. 

Now here’s where I messed up. I kept the heat on medium-high. And I started messing around on my phone. I totally forgot the squash would cook faster since it was thinner than the half-moon shapes I normally cook. 

When I realized it, I ran to the stove to find my squash perfectly steamed on the top and deliciously fried on the bottom. 

Best mistake I’ve ever made. 

The butter brought out the sweetness in the squash. The little brown bits were full of flavor. Holy goodness. 

My advice is supervise the covered frying. It’s not a normal way to cook squash. But it’s one I’ll replicate again and again. 

I also enjoyed a nice piece of rotisserie chicken and crowder peas. 

What kitchen mess-up turned into something amazing for you?

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