Citric Acid Free Herb-Sautéed Yellow Squash
Yellow squash is one of those vegetables that can easily turn into a soggy, flavorless mess if you're not careful — but this recipe treats it right. Patting the rounds dry before they hit the pan is the secret move that gets you those gorgeous golden edges instead of a steamed, watery pile. Coconut oil brings a subtle richness, while garlic, turmeric, and ginger layer in warmth and depth that make this feel like way more than a simple side dish. Fresh parsley and thyme go in right at the end, keeping their brightness fully intact, and a small squeeze of lemon juice ties everything together with a gentle lift. For anyone navigating a citric acid sensitivity, that fresh lemon juice is the key — it delivers a clean, natural tang without the processed citric acid that sneaks into so many packaged seasonings and sauces. Everything here is straightforward and whole, so you can cook and eat with confidence. It comes together fast and pairs beautifully with just about any main you have going.
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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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