Anti Inflammatory Herb-Sautéed Yellow Squash
Golden, tender squash rounds with crispy edges and a fragrant hit of garlic — this simple skillet dish is the kind of weeknight vegetable that actually gets people excited. Coconut oil gives the squash a beautiful sear while adding a subtle richness that plays beautifully against the brightness of fresh lemon juice. The real magic here is the combination of turmeric and ginger, two powerhouse spices with well-documented anti-inflammatory properties that also happen to make everything taste more interesting. Patting the squash dry before it hits the pan is the small step that makes a big difference, ensuring you get that golden caramelization instead of a soggy, steamed result. Fresh parsley and thyme go in off the heat, so their flavor stays vivid and herbaceous rather than muted. This is the kind of dish that works as a quick side alongside grilled fish or chicken, but honestly it's good enough to eat straight from the pan.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!