Macadamia Free Herb-Sautéed Yellow Squash
Golden, tender squash rounds with fragrant garlic, warm turmeric, and a bright hit of lemon — this simple side dish punches well above its weight. Coconut oil gives the squash beautiful caramelized edges when you let it sit undisturbed in a hot skillet, a small technique detail that makes a big difference in the final result. Fresh parsley, thyme, and a squeeze of lemon added off the heat keep the herbs vibrant and the whole dish tasting alive rather than flat. The warm spice from ginger and turmeric gives it a subtle depth that makes it feel a little more special than your average weeknight vegetable. Everything here is straightforward pantry-and-garden territory — no specialty ingredients, no nuts of any kind, just clean, whole-food cooking. It comes together quickly and is best served right away while the edges are still crisp and the herbs are fragrant.
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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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