BHA & BHT Free Herb-Sautéed Yellow Squash
Golden, tender squash rounds with fragrant garlic, warm turmeric, and bright fresh herbs — this skillet side is the kind of dish that makes a simple weeknight feel a little special. The technique matters here: patting the squash dry before it hits the pan means you get those beautiful caramelized edges instead of a soggy, steamed result. Coconut oil brings a clean, neutral richness that lets the ginger, turmeric, and thyme shine without competing. For anyone navigating preservative-free eating, packaged and processed foods are often the biggest minefield, but a dish built entirely from whole vegetables, fresh herbs, and a squeeze of lemon is naturally in the clear. Everything in this recipe is exactly what it looks like — no labels to decode, no hidden additives to worry about. A quick finish of parsley and lemon juice off the heat keeps the flavors vivid and fresh rather than muted. It comes together fast and pairs beautifully with just about any protein or grain you have on hand.
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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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