Lupin Free Herb-Sautéed Yellow Squash
Golden, tender slices of yellow squash sautéed in coconut oil with garlic, turmeric, and fresh herbs — this is the kind of simple vegetable dish that quietly steals the show at the dinner table. The trick is patting the squash dry before it hits the pan, which gives you those gorgeous caramelized edges instead of a soggy, steamed mess. Warm ginger and turmeric add an earthy depth that plays beautifully against the brightness of fresh parsley, thyme, and a squeeze of lemon at the end. Every ingredient here is straightforward and naturally free from the legume-based flours and additives that can sneak into processed or packaged foods, so you can cook with total confidence. It comes together in one skillet with no complicated steps, making it an easy weeknight side that still feels a little special. Serve it immediately straight from the pan while the garlic is still fragrant and the herbs are vibrant — it's the kind of dish that doesn't wait around.
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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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