MSG Free Herb-Sautéed Yellow Squash
Golden, tender squash rounds with fragrant garlic, warm turmeric, and a bright hit of lemon — this simple skillet dish is the kind of weeknight vegetable that actually gets requested again. The key move is patting the squash completely dry before it hits the pan, which means you get that gorgeous caramelized sear instead of a soggy, steamed mess. Coconut oil brings a subtle richness that pairs beautifully with the earthy turmeric and ginger, while fresh parsley and thyme added off the heat keep the herb flavor vivid and clean. Every single ingredient here is naturally free of added glutamates, so there's no label-scanning or second-guessing — just whole, straightforward food. It comes together in one pan and moves fast, so have your herbs prepped and ready before the squash even hits the skillet. Serve it immediately straight from the pan and it's genuinely hard to believe something this good took so little effort.
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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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