Barley Free Herb-Sautéed Yellow Squash
Golden, tender squash rounds with crispy garlic edges and a hit of bright lemon — this simple side dish punches well above its weight. Coconut oil gives the squash a beautiful sear, while turmeric and ginger add a warm, subtly earthy depth that makes every bite feel a little more interesting than your average vegetable dish. The key move here is patting the squash dry before it hits the pan, which means you get that gorgeous caramelized crust instead of a soggy, steamed result. Fresh parsley, thyme, and a squeeze of lemon go in right at the end, keeping the herbs vibrant and the whole dish tasting clean and alive. For anyone navigating grain sensitivities, this recipe is naturally free of any grain-based ingredients — every component is a whole food you can feel confident about. It comes together in one skillet with minimal prep, making it an easy weeknight win whether you're serving it alongside grilled protein or letting it shine on its own.
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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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