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Pan Seared Summer Squash

Pan Seared Summer Squash

One of my favorite summer vegetables is squash!! We can’t get enough of it at my house. So, today I want to share with you one of my favorite ways to have squash using our Sunnyland Pecan Meal and Oil. I call it, Pan Seared Summer Squash. It is a super easy recipe and only has THREE ingredients!


All you will need for this delicious side is:

3 – 4 Yellow Squash

1 Cup Sunnyland Pecan Meal

1/4 Cup Sunnyland Pure 100% Pecan Oil

Salt & Pepper to taste

Sliced Squash

Slice squash roughly 1/8″ thick either with a mandolin or a paring knife. You can adjust the thickness based on how crispy you would like your squash to be. The thinner you slice them, the crispier they will get when cooking.

Getting Squash Ready

Once you have them sliced place them in a bowl filled with water in order to help them retain their moisture during cooking. This is important because we are keeping this dish healthier by not adding an egg wash!

Sunnyland Pecan Oil

Set your stove on Medium-High and add a very thin layer of the Pecan Oil to the pan. It will take just a few minutes for the oil to come to temperature. 

Dredging the Squash

Ready to get Cooking

While your Pecan Oil is heating, begin dredging the squash in the Pecan Meal. You will want to make sure to get a generous coating, pressing firmly to adhere the meal to the squash. Then, lightly salt and pepper squash on either side. 

Into the Pan


After you make sure your oil is hot enough, (I always drop a little extra pecan meal in the pan to make sure it pops and sizzles) it is time to place your squash in the pan!

Almost ready

Allow them to cook for 3 – 5 minutes on either side until golden brown.

Ready to Enjoy

And there you have it…Pan Seared Summer Squash! A scrumptious summer treat for you and your family. Quick, simple, and perfect for the whole family! 

Pan Seared Summer Squash
Serves 3
A quick and simple side dish sure to please the whole family!
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
  1. 3 - 5 Yellow Squash
  2. 1 Cup of Sunnyland Pecan Meal
  3. 1/4 Cup of Sunnyland Pure 100% Pecan Oil
  4. Salt & Pepper to Taste
  1. Slice squash long ways in 1/8" slices
  2. Let sit in cold water in order to retain moisture
  3. Turn stove on medium-high heat and lightly coat pan with Pecan oil
  4. Dredge squash slices in pecan meal, coating them completely by pressing firmly
  5. Salt and pepper squash slices
  6. Place slices in pan and cook them for 3 - 5 minutes on both sides until golden brown.
  7. Serve and Enjoy!
Sunnyland Farms

Barbara Collins

6 thoughts on “Pan Seared Summer Squash

  1. Sounds delicious

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