Creamy, vibrant, and packed with flavor, this YELLOW SQUASH PUREE is a simple yet elegant side dish that pairs perfectly with just about any meal. The natural sweetness of squash, sautéed with shallots and garlic, blends into a silky-smooth purée that’s both comforting and light. Whether served alongside grilled meats or as a base for a hearty bowl, this easy recipe brings a burst of freshness to your plate!
When my wife and I were experimenting with low-carb meals, we realized how much we missed the creamy comfort of mashed potatoes. That’s when we stumbled upon the idea of Yellow Squash Purée—a light, silky alternative that still feels indulgent. We were initially skeptical, but after a few attempts, we found the perfect balance of sweetness, richness, and depth of flavor. Now, even though we’re no longer strictly low-carb, this dish has become a staple in our home.
What makes this purée so special is its simplicity. The natural sweetness of yellow squash shines through, complemented by the richness of sautéed shallots and garlic. A quick blend turns it into a smooth, velvety side dish that pairs beautifully with grilled meats, roasted vegetables, or even as a flavorful base for a protein-packed bowl. It’s light yet satisfying, making it a perfect go-to when we want something comforting without feeling too heavy.
Another reason we love this recipe is its versatility. You can play around with the flavors by adding a sprinkle of parmesan, a drizzle of olive oil, or even a hint of spice for extra depth. Whether you’re looking for a low-carb side dish, a simple way to use up summer squash, or just a new favorite to add to your dinner rotation, this Yellow Squash Purée is one of those recipes that surprises you with how good it really is.
IN THIS RECIPE...
What are the key (only) ingredients in this recipe?
These are the key ingredients. Well, actually—these are the only ingredients. That’s the beauty of this recipe: simple, fresh, and full of flavor without needing a long grocery list. Each component plays a role in making this purée silky, savory, and absolutely delicious.
- YELLOW SQUASH – The star of the dish, yellow squash has a mild sweetness and tender texture that blends into a smooth, velvety purée. It’s also packed with vitamins and low in carbs, making it a great alternative to starchy sides.
- SHALLOTS – More delicate and slightly sweeter than onions, shallots add a depth of flavor without overpowering the squash. They also contribute to the creamy consistency when blended.
- GARLIC – Just a few cloves of garlic add a rich, savory note that balances out the natural sweetness of the squash.
- OLIVE OIL – Used for sautéing, olive oil enhances the richness of the dish while adding a touch of healthy fats. You can also swap in butter for a more indulgent flavor.
- PARSLEY – This brightens up the purée with a fresh, herby note. You can also try basil, thyme, or chives for different flavor variations.
- KOSHER SALT & BLACK PEPPER – Essential for seasoning and bringing out the natural flavors of the squash and aromatics.
Variations & Add-Ins
One of the best things about this recipe is how adaptable it is. Here are a few ways to customize it to your liking:
- MAKE IT CREAMIER – Add a splash of heavy cream, a dollop of Greek yogurt, or even a bit of cream cheese for a richer, silkier texture.
- ADD CHEESE – For a savory boost, blend in grated parmesan, feta, or even goat cheese for an extra layer of flavor.
- SPICE IT UP – A pinch of cayenne, smoked paprika, or red pepper flakes will add a subtle heat that complements the sweetness of the squash.
- CITRUS ZEST – A little bit of lemon zest or even a squeeze of lemon juice can brighten up the flavors and add a fresh twist.
- NUTTY & TOASTY – Stir in a spoonful of toasted pine nuts or almonds for a bit of texture and a nutty depth.
This Yellow Squash Purée is already delicious as-is, but don’t be afraid to experiment and make it your own!
Step-By-Step Instructions
1. PREPARE THE SQUASH
Start by washing the yellow squash thoroughly. Slice off both ends, then cut each squash in half horizontally. Next, use a spoon to scoop out the seeds. This step is important because the seeds can make the purée too watery. Once the seeds are removed, roughly slice the squash into ¼-inch pieces—this will help them cook evenly and soften faster.
2. SAUTÉ THE SHALLOTS & GARLIC
Heat 3 tablespoons of olive oil in a medium skillet over medium heat. Once the oil is warm, add the sliced shallots and ½ teaspoon of kosher salt. Sauté for about 2-3 minutes, stirring occasionally, until the shallots become soft and translucent. Be careful not to brown them—you want them soft but not caramelized.
Next, add the minced garlic and sauté for another 30 seconds, just until fragrant. Garlic can burn quickly, so keep an eye on it and stir frequently.
3. COOK THE SQUASH
Add the sliced squash to the skillet along with another ½ teaspoon of kosher salt and ¼ teaspoon of black pepper. Stir everything together to coat the squash with the oil and aromatics. Let the squash cook for about 10 minutes, stirring occasionally. You want it to be very soft—fork-tender and almost falling apart. If you notice the squash sticking to the pan, you can add a small splash of water or broth to help it along.
4. BLEND UNTIL SMOOTH
Once the squash is completely soft, transfer the entire mixture to a blender or food processor. Add the ¼ cup of parsley, then blend on high until completely smooth. If the purée is too thick, you can add a small amount of olive oil, broth, or water to thin it out.
For an ultra-smooth texture, you can also pass the purée through a fine mesh strainer after blending. This extra step removes any remaining fibrous bits and creates a velvety consistency.
5. TASTE & SERVE
Once blended, taste the purée and adjust the seasoning as needed. You might want to add a little more salt or pepper, depending on your preference.
Serve immediately as a side dish with your favorite main course, or store in the fridge for later (see storage tips below). It pairs beautifully with roasted meats, grilled fish, or even as a spread for toast!
Enjoy this simple, flavorful, and healthy Yellow Squash Purée—it’s proof that a few fresh ingredients can come together to make something truly special.
Related Recipes
Yellow Squash Puree
Ingredients
- 4 yellow squash
- 2 large shallots sliced
- 3 garlic cloves crushed or finely minced
- 3 tablespoons olive oil
- ¼ cup parsley
- Kosher salt
- Ground pepper
Instructions
- Take each squash, slice off the ends, and slice in half horizontally. Then, using a spoon, scoop all the seeds out of the inside. Finally, roughly slice each squash into about ¼" slices.4 yellow squash
- Heat oil in a medium skillet over medium heat. Once the oil is heated, add the sliced shallots and about a ½ teaspoon kosher salt. Saute for about 2-3 minutes until the shallots are softened. Add the garlic and saute for an additional 30 seconds, until the garlic is fragrant.2 large shallots, 3 garlic cloves, 3 tablespoons olive oil, Kosher salt
- Add the sliced squash and another ½ teaspoon kosher salt and ¼ teaspoon black pepper.Kosher salt, Ground pepper
- Saute until the squash is softened, about 10 more minutes.
- Add the entire mixture to a blender along with the parsley and blend until smooth.¼ cup parsley
- Taste and adjust seasoning as necessary. Serve as a side dish with your favorite main dish and enjoy!