Chestnut Free Herb-Sautéed Yellow Squash
Golden, tender squash rounds with fragrant garlic, warm spices, and a bright hit of lemon — this sautéed side dish is the kind of thing that disappears fast off the plate. The key is patting the squash dry before it hits the pan, which lets the coconut oil work its magic and develop those gorgeous caramelized edges instead of a soggy steam. Turmeric and ginger give the whole dish a subtle warmth that feels a little unexpected for a simple vegetable side, in the best possible way. Fresh parsley and thyme go in right at the end, keeping their color and fragrance fully intact. A squeeze of lemon ties everything together with just enough brightness to balance the richness of the coconut oil. Every ingredient here is straightforward and naturally free from tree nut concerns, so there's no label-scanning or substitution stress involved — just clean, honest cooking. It works beautifully alongside grilled proteins or as part of a bigger spread, and it comes together in one skillet with minimal cleanup.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!