Emulsifier Free Herb-Sautéed Yellow Squash
Golden, tender rounds of yellow squash sautéed in coconut oil with garlic, turmeric, and fresh herbs — this is the kind of simple vegetable dish that quietly steals the show at the dinner table. Many packaged sauces and seasoning blends sneak in emulsifiers like lecithin or polysorbates, making a straightforward veggie side harder to pull off than it should be. Here, every single ingredient is whole and clean: fresh squash, coconut oil, real garlic, and a handful of herbs and spices you can trust without squinting at a label. The trick to getting that beautiful golden sear is patting the squash dry before it ever hits the pan, so you get caramelized edges instead of a soggy, steamed mess. Turmeric and ginger add a warm, earthy depth that plays beautifully against the brightness of fresh lemon juice and parsley. It comes together in one skillet with minimal fuss, and the result is vibrant, fragrant, and genuinely satisfying as a side or a light main.
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!