Dill and Butter Squash

Dill and Butter Squash

38 Reviews 5 Pics
  • Prep

    5 m
  • Cook

    20 m
  • Ready In

    25 m
Sally Bess
Recipe by  Sally Bess

“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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Adjust Servings

Original recipe yields 6 servings



  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 (38)

Rate This Recipe


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?



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



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!

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Amount Per Serving (6 total)

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

Based on a 2,000 calorie diet



previous recipe:

Garlicky Summer Squash and Fresh Corn


next recipe:

Baby Carrots with Dill Butter