Nutmeg Free Herb-Sautéed Yellow Squash
Golden, tender rounds of yellow squash sautéed in coconut oil with garlic, ginger, and turmeric — this is a side dish that punches well above its weight. The key move is patting the squash dry before it hits the pan, which gives you that gorgeous caramelized sear instead of a soggy, steamed result. Warm spices like ginger and turmeric bring depth and a subtle earthiness without leaning on anything that could trigger a nutmeg sensitivity, making this a genuinely worry-free choice for anyone navigating that particular spice. Fresh parsley, thyme, and a bright squeeze of lemon finish everything off and keep the flavors lively and clean. It comes together in one skillet with straightforward technique, so even on a busy weeknight it's completely doable. Serve it alongside grilled proteins, grain bowls, or really anything that could use a vibrant, herb-forward vegetable on the plate.
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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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