Honey Free Herb-Sautéed Yellow Squash
Golden, tender squash rounds with crispy garlic edges and a bright hit of lemon — this is the kind of vegetable dish that converts skeptics. Coconut oil gives the squash a beautiful sear, while turmeric and ginger add warmth and color without overpowering the fresh herbs that finish the whole thing off. The trick of patting the squash dry before it hits the pan is what separates a properly caramelized sauté from a soggy, steamed mess, and it makes all the difference. Many store-bought sauces and seasoning blends sneak in sweeteners, so cooking from scratch with straightforward pantry spices is the cleanest way to keep a dish like this completely free of any added sweeteners. Fresh parsley, thyme, and a squeeze of lemon at the end keep everything bright and aromatic without a drop of anything sweet. It comes together in one skillet and goes with just about everything, making it an easy weeknight side you'll come back to again and again.
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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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