Brazil Nut Free Herb-Sautéed Yellow Squash
Golden, tender squash rounds with garlicky, herby depth — this sautéed side dish is the kind of thing that disappears fast from the serving plate. The trick is patting the squash dry before it hits the pan, which gives you that gorgeous caramelized sear instead of a soggy, steamed result. Coconut oil brings a subtle richness to the base, while turmeric and ground ginger add warmth and color without overpowering the fresh vegetables. Thinly sliced garlic goes in mid-cook so it turns golden and fragrant rather than raw and sharp, and a final hit of lemon juice brightens everything up beautifully. Fresh parsley and thyme stirred in off the heat keep their color and aroma intact, making the dish look as good as it tastes. Every ingredient here is naturally free from tree nut concerns — no hidden oils, no ambiguous spice blends, just clean, straightforward produce and pantry staples you can trust.
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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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