Cashew Free Herb-Sautéed Yellow Squash
Golden, tender rounds of yellow squash sautéed in coconut oil with garlic, turmeric, and fresh herbs — this is a side dish that punches way above its weight. The trick is patting the squash dry before it hits the pan, which gives you that beautiful caramelized sear instead of a soggy, steamed mess. Warm spices like ginger and turmeric add an earthy depth, while fresh parsley, thyme, and a bright squeeze of lemon keep everything feeling light and vibrant. It's the kind of dish that looks like you put in a lot more effort than you actually did. Every ingredient here is straightforward and whole, so there's no need to scan labels or worry about hidden nut-based oils sneaking into your meal. Serve it straight from the skillet while it's still sizzling — it's at its absolute best the moment it hits the table.
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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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