High Fructose Corn Syrup Free Herb-Sautéed Yellow Squash
Golden, tender squash rounds with fragrant garlic, warm turmeric, and bright lemon — this simple skillet side punches well above its weight. The key move is patting the squash dry before it hits the pan, which means you get those gorgeous caramelized edges instead of a soggy, steamed mess. Coconut oil brings a subtle richness that plays beautifully with the earthy ginger and turmeric, while fresh parsley, thyme, and a squeeze of lemon keep everything tasting clean and vibrant. Every single ingredient here is whole and unprocessed, so there's no need to squint at a label hunting for sneaky sweeteners hiding in a sauce or seasoning blend. It comes together in one skillet with just a handful of pantry staples, making it an easy weeknight win whether you're serving it alongside grilled chicken or piling it over rice. The garlic goes in mid-cook so it turns golden and fragrant without burning — just keep an eye on it and you're rewarded with a deeply savory, aromatic finish.
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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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