Artificial Food Coloring Free Herb-Sautéed Yellow Squash
Golden, tender slices of yellow squash sautéed in coconut oil with garlic, turmeric, and fresh herbs — this is the kind of simple vegetable dish that genuinely earns a spot in your regular rotation. Every ingredient here is exactly what it says it is: whole, real, and completely free of synthetic dyes or artificial additives that sneak into so many packaged seasonings and sauces. The turmeric gives the squash a warm, earthy depth and a gorgeous natural color that no lab-made pigment could improve on. Patting the squash dry before it hits the pan is the small but crucial step that gets you those beautifully golden edges instead of a soggy, steamed mess. Garlic, ginger, fresh parsley, and thyme layer in brightness and fragrance, and a squeeze of lemon at the end ties everything together with just enough acidity to make the flavors pop. It comes together in one skillet with minimal cleanup, which makes it just as practical as it is delicious. Serve it straight from the pan while it's hot and the herbs are still vivid — this one doesn't like to wait.
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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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