Gut Friendly Herb-Sautéed Yellow Squash
Golden, tender squash rounds with crispy garlic edges and a hit of bright lemon — this simple sauté punches well above its weight for a weeknight side dish. Coconut oil gives the squash a beautiful sear without the need for butter or heavier fats, while turmeric and ginger bring warm, anti-inflammatory depth that makes every bite feel genuinely nourishing. Patting the squash dry before it hits the pan is the small but crucial step that guarantees a golden crust instead of a soggy, steamed mess. Fresh parsley and thyme stirred in off the heat keep their color and fragrance intact, layering in brightness alongside the squeeze of lemon juice. The whole thing comes together in one skillet with ingredients that are gentle on digestion and free from anything processed or hard to recognize. It's the kind of recipe that proves eating with your gut in mind doesn't have to mean sacrificing flavor or satisfaction.
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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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