Lactose Free Herb-Sautéed Yellow Squash
Golden, tender squash rounds with garlicky, herby depth — this sautéed side dish is the kind of thing that makes a simple weeknight dinner feel genuinely special. Coconut oil gives the squash a beautiful sear, while turmeric and ginger add a warm, earthy undertone that plays perfectly against the brightness of fresh lemon juice. The key move here is patting the squash dry before it ever hits the pan, which means you get that gorgeous golden crust instead of a soggy, steamed mess. Fresh parsley and thyme go in right at the end, keeping their color and fragrance fully intact. Because every ingredient here is naturally free of dairy, there's no need to swap anything out or second-guess a label — it just works as written. This one comes together in a single skillet and is ready to serve immediately, making it as practical as it is delicious.
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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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