Celery Free Herb-Sautéed Yellow Squash
Golden, tender slices of yellow squash sautéed in coconut oil with garlic, turmeric, and fresh herbs — this is the kind of simple vegetable dish that quietly steals the show at the dinner table. The trick is patting the squash dry before it hits the pan, which means you get those gorgeous caramelized edges instead of a soggy, steamed mess. Warm ginger and turmeric give it an unexpected depth, while fresh parsley, thyme, and a bright squeeze of lemon keep everything feeling light and vibrant. For anyone navigating a celery-free lifestyle, this recipe is a natural fit — every ingredient is straightforward, and there's no need to scrutinize labels or swap anything out. It comes together in one skillet with minimal cleanup, making it just as practical as it is delicious. Serve it immediately straight from the pan while the garlic is still fragrant and the herbs are fresh — it's the kind of side dish that disappears fast.
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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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