Dill and Butter Squash

Dill and Butter Squash


"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. "


25 m servings 92 cals
Serving size has been adjusted!

Original recipe yields 6 servings



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

Based on a 2,000 calorie diet

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  • Prep

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  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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  1. 60 Ratings


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

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 s...

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...

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...

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.

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...

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 pa...

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 som...

Such a great dish. I poured it all over some whole wheat thin spaghetti-- absolutely delicious!