Gluten Free Herb-Sautéed Yellow Squash
Golden, tender squash rounds with caramelized garlic, warm turmeric, and bright lemon — this is the kind of vegetable dish that converts even the most reluctant side-dish skeptics. The trick is patting the squash completely dry before it hits the pan, which gives you that gorgeous sear instead of a soggy, steamed result. Coconut oil brings a subtle richness that plays beautifully against the fresh parsley and thyme tossed in at the very end. Ground ginger and turmeric add just enough warmth and color to make this feel special without overwhelming the natural sweetness of the squash. Every ingredient here is naturally free of gluten, so there's no swapping, substituting, or label-checking required — just straightforward, wholesome cooking. It comes together in one skillet with minimal cleanup, making it an easy weeknight win or an impressive addition to a dinner spread. Finish it with a squeeze of fresh lemon juice right before serving and watch it disappear fast.
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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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