There is so much to love about this Summer Squash and Smoked Sausage Skillet: the ingredients are simple, and it takes only one pan and fifteen minutes to make. In my mind, that makes it a perfect dinner for busy weeknights any time of the year.
I never used to like yellow crookneck squash — aka summer squash — when I was a kid. Like zucchini/courgette, it’s one of those vegetables my mother would boil until it was practically mush. But one day, I ate it at an Asian fusion restaurant that cooked it to perfection, and I fell in love.
Now I grow summer squash in my garden each year. I love to make Pickled Summer Squash and use it raw in salads or as a crudité with baba ganoush or homemade hummus.
It’s a great one to turn into vegetable noodles with a spiralizer, too!
But sometimes, a more hearty meal is called for — especially when you’re raising a teenage eating machine like I am. For some strange reason, my boy wants dinner every single night! Although he’s cheerful about taking his turn in the kitchen, on my nights I still look for easy, breezy recipes. This one certainly qualifies.
Summer Squash and Smoked Sausage Skillet
Honestly, the hardest part of making this meal is the prep, and even that is easy. Just open a can of white cannellini beans then rinse and drain them. Slice the smoked sausage (I used beef) and onions, then dice the tomatoes and summer squash.
Use whatever fresh herbs you prefer — I had flat leaf parsley and thyme ready in my garden, so that’s what I used. Fresh basil is also delicious if you’ve got some on hand.
Step One: Sautee the onions in 2 tbsp. of good quality olive oil over medium until they begin to turn translucent. Stir the onions frequently so they don’t burn.
Step 2 – Add the sliced smoked sausage to the skillet. If you’re using turkey or low-fat sausage, you may need to add a bit more oil to keep it from sticking.
Since I used beef sausage, there was plenty of fat rendered which kept everything cooking along nicely. Either way, cook and stir until the sausage browns on both sides — that’s where the flavor is!
Step 3 – Stir the diced summer squash into the skillet and continue to cook. You’re looking to get a little brown (and thus flavor) on the edges of the squash, so it’s just starting to soften.
Then, add the water put a lid on the pan, and let it simmer for 2 minutes to lightly steam the squash until it’s tender but still crisp.
Step 4 – Remove the lid and return the heat to medium. Add the remaining ingredients and stir. Let this simmer until the beans and tomatoes are heated through, then season to taste with salt and pepper.
That’s it!
Summer Squash and Smoked Sausage Skillet
Tender crisp yellow crookneck squash paired with smoky beef sausage and flavorful fresh herbs. Ready in only 15 minutes, it's a one-pan meal that's perfect for busy weeknights!
Ingredients
- 2 tbsp. extra-virgin olive oil
- 1 medium white onion quartered and sliced thinly
- 1 lb. smoked sausage sliced
- 1 medium yellow crookneck summer squash diced
- 1/4 cup water
- 1 15-oz. can cannellini beans rinsed and drained
- 1 large red tomato diced
- 2 tbsp fresh flat-leaf parsley minced
- 1 tbsp fresh thyme leaves
- Salt and pepper to taste
Instructions
Heat 2 tbsp. olive oil in a large skillet over medium heat. Add the onions and cook 2 minutes.
Add the smoked sausage to the skillet and cook, stirring often, until the sausage begins to brown. Around 3 minutes.
Add the diced summer squash to the skillet and cook, stirring a few times, until the edges begin to turn golden brown. Add the water and cover the pan with a lid. Let the squash steam for 3 minutes on medium heat.
Remove the lid and stir in the beans, tomatoes, and fresh herbs until heated through. Season to taste with salt and pepper and serve.
Recipe Notes
You can use any fresh herbs you have available. Basil works beautifully, too!
More How-Tos:
Homemade Ranch, Italian, French, and Thousand Island Salad Dressings
Roast Beef Sandwich Spread
Oven-Roasted Ratatouille
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