Low Sugar Herb-Sautéed Yellow Squash

Total time18 min

Prep time8 min

Cook time10 min

4.5

(19)

Golden, tender slices of yellow squash hit the pan in a single layer and come out caramelized at the edges with a fragrant hit of garlic, turmeric, and ginger — it's the kind of simple vegetable dish that genuinely surprises people. Coconut oil gives the sauté a subtle richness while helping the squash develop those gorgeous golden undersides rather than just going limp and steamy. The spice combination here is quietly brilliant: turmeric adds warmth and color, ginger brings a gentle brightness, and fresh parsley and thyme round everything out with a burst of herby freshness right at the end. A squeeze of lemon juice ties it all together without any sweeteners in sight — every bit of flavor comes from real ingredients doing real work. For anyone keeping a close eye on added sugars, this is the kind of recipe that proves you don't need them to make a side dish feel exciting and satisfying. It comes together fast, uses one skillet, and pairs beautifully with just about any protein you have on hand. Serve it immediately straight from the pan while the garlic is still fragrant and the edges are at their crispiest best.

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Ingredients

4 servings

1 ½ lb yellow summer squash (about 3 medium), sliced into ¼-inch rounds
2 tbsp coconut oil
3 cloves garlic, thinly sliced
½ tsp fine sea salt
¼ tsp ground ginger
¼ tsp ground turmeric
2 tbsp fresh parsley, finely chopped
1 tbsp fresh thyme leaves
1–2 tsp fresh lemon juice

Instructions

1
Pat the squash rounds dry with a paper towel — excess moisture will steam rather than sauté them.
2
Heat the coconut oil in a large (12-inch) skillet over medium-high heat until shimmering and the oil coats the pan.

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