Mushroom Free Herb-Sautéed Yellow Squash
Yellow squash doesn't always get the spotlight it deserves, but this sautéed version is genuinely hard to put down. The trick is patting the rounds completely dry before they hit the pan, which means you get those gorgeous golden edges instead of a soggy, steamed mess. Coconut oil brings a subtle richness, while garlic, turmeric, and ground ginger layer in warmth and a little earthiness that makes this feel far more interesting than a basic vegetable side. Fresh parsley, thyme, and a bright squeeze of lemon finish everything off and keep the flavors lively and clean. Every single ingredient here is straightforwardly plant-based and whole, so there's no second-guessing labels or hunting for specialty swaps — just real, simple food that comes together fast. It's the kind of dish that works alongside grilled proteins, tucked into grain bowls, or honestly eaten straight from the skillet.
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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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