Almond Free Herb-Sautéed Yellow Squash
Golden, tender squash rounds with fragrant garlic, warm turmeric, and a bright hit of lemon — this sautéed side dish is the kind of thing that disappears fast at the dinner table. The key move here is patting the squash dry before it ever hits the pan, which gives you that gorgeous caramelized sear instead of a soggy, steamed result. Coconut oil brings a subtle richness that pairs beautifully with the earthy turmeric and ginger, while fresh parsley and thyme added off the heat keep everything tasting vibrant and alive. For anyone navigating tree nut sensitivities, this recipe is naturally free of almond-based oils, flours, or garnishes that often sneak into vegetable dishes at restaurants or in packaged seasonings. Every ingredient here is straightforward and easy to verify, so there's no label-reading stress involved. It comes together in one skillet and moves fast, making it an ideal weeknight side that looks and tastes far more impressive than the effort required.
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Learn more →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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