Beef Free Herb-Sautéed Yellow Squash
Golden, tender squash rounds with crispy garlic edges and a bright hit of lemon — this simple skillet dish is the kind of vegetable recipe that actually gets requested again. Coconut oil gives the squash a beautiful sear, while turmeric and ginger add warmth and a gorgeous color without overpowering the fresh herbs. The key move here is patting the squash dry before it ever hits the pan, which means you get that satisfying golden crust instead of a soggy, steamed result. Fresh parsley, thyme, and a squeeze of lemon go in right at the end, keeping everything vibrant and aromatic. It comes together entirely from pantry staples and garden-fresh produce, with zero animal proteins involved — making it an effortless fit for anyone avoiding meat. Serve it straight from the skillet as a side, pile it over grains, or tuck it into a wrap for something a little more substantial.
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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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