Fish Free Herb-Sautéed Yellow Squash
Golden, tender squash rounds with crispy garlic edges and a hit of bright lemon — this simple skillet dish is the kind of vegetable recipe that actually gets requested again. Coconut oil gives the squash a gorgeous sear, while turmeric and ginger add a warm, earthy depth that makes the whole thing feel a little more special than your average weeknight side. The key move here is patting the squash dry before it hits the pan, which means you get that satisfying caramelized crust instead of a soggy, steamed result. Fresh parsley, thyme, and a squeeze of lemon go in right at the end, keeping the herbs vibrant and the flavors clean and lively. Every single ingredient in this dish is naturally free from seafood and fish products — no sauces, no stocks, no hidden anchovy paste to worry about — just honest, whole-food cooking. It comes together in one skillet with minimal cleanup, making it an easy win whether you're serving it alongside grilled chicken, tossing it into grain bowls, or eating it straight from the pan.
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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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