Mustard Free Herb-Sautéed Yellow Squash
Golden, tender slices of yellow squash sautéed in coconut oil with garlic, turmeric, and fresh herbs — this is a side dish that punches well above its weight. The key move here is patting the squash dry before it hits the pan, which means you get those gorgeous caramelized edges instead of a soggy, steamed mess. Ginger and turmeric add a warm, earthy depth that makes the whole skillet smell incredible, while fresh parsley, thyme, and a bright squeeze of lemon keep things lively at the finish. For anyone navigating a mustard sensitivity, this recipe is a genuinely easy win — every ingredient is straightforward, and there's no hidden spice blend or condiment to second-guess. So many vegetable sides sneak in mustard powder or prepared sauces that can catch you off guard, but this one is built entirely from whole, recognizable ingredients. It comes together in one skillet and goes from pantry to table fast, making it a reliable weeknight staple or a crowd-pleasing addition to any spread.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!