Cinnamon 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 table. The trick is patting the squash completely dry before it hits the pan, which gives you those gorgeous caramelized edges instead of a soggy, steamed result. Coconut oil brings a subtle richness to the base, while ginger and turmeric add warmth and color without leaning on any of the usual spice-rack suspects that can sneak cinnamon into an otherwise simple dish. Fresh parsley and thyme go in off the heat, so their brightness stays fully intact, and a squeeze of lemon at the end ties everything together with a clean, zippy finish. It's a genuinely satisfying vegetable dish that works alongside grilled proteins, grain bowls, or really anything that needs a vibrant, flavor-forward companion.
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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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