Eggless Herb-Sautéed Yellow Squash
Golden, tender slices of yellow squash get a serious flavor upgrade here, thanks to a warm spice blend and a handful of fresh herbs that make this side dish anything but ordinary. Coconut oil gives the squash beautiful caramelized edges when you let it cook undisturbed — that patience pays off in a big way. Sliced garlic, ground turmeric, and ginger go in halfway through, turning the pan fragrant and giving every round a golden, slightly earthy coating. A finishing hit of fresh parsley, thyme, and lemon juice brightens the whole thing right before it hits the table. This is the kind of dish that works just as well on a busy weeknight as it does alongside a more elaborate spread. Everything here is straightforward pantry and produce — no eggs, no hidden binders, no workarounds needed — just clean, vibrant ingredients doing exactly what they're supposed to do.
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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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