Legume Free Herb-Sautéed Yellow Squash
Golden, tender squash rounds with garlicky, herby depth — this sautéed side dish is the kind of thing that disappears fast at the dinner table. The trick is patting the squash dry before it ever hits the pan, which gives you that gorgeous caramelized edge instead of a soggy, steamed result. Coconut oil brings a subtle richness, while turmeric and ginger add warmth without overpowering the fresh brightness of parsley, thyme, and a squeeze of lemon at the end. For anyone navigating a legume-free lifestyle, this dish is a natural fit — every single ingredient is straightforwardly clean, with no hidden bean flours, pea proteins, or soy-based oils to worry about. It comes together in one skillet with minimal prep, making it an easy weeknight side that still feels a little special. Serve it immediately while the garlic is still fragrant and the edges are just barely crisp — that's when it's at its absolute best.
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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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