Dairy Free Herb-Sautéed Yellow Squash
Golden, tender rounds of yellow squash with crispy garlic edges and a bright hit of lemon — this is the kind of simple vegetable dish that disappears fast. Coconut oil gives the squash a beautifully caramelized sear without any butter, making this naturally free of dairy from start to finish. The trick is patting the squash dry before it hits the pan, which means you get that gorgeous golden crust instead of a soggy, steamed result. Turmeric and ginger add a warm, earthy depth that plays surprisingly well with the fresh parsley and thyme tossed in at the end. A squeeze of lemon right before serving ties everything together with just enough brightness to make the whole skillet sing. It comes together in one pan with no complicated steps, so it works just as well on a busy weeknight as it does alongside a more elaborate spread.
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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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