Oats Free Herb-Sautéed Yellow Squash
Golden, tender slices of yellow squash sautéed in coconut oil with garlic, turmeric, and fresh herbs — this is the kind of simple vegetable dish that quietly steals the show at the dinner table. The trick is patting the squash dry before it hits the pan, which gives you those gorgeous caramelized edges instead of a soggy, steamed mess. Warm spices like ginger and turmeric add an unexpected depth, while fresh parsley, thyme, and a bright squeeze of lemon keep everything tasting light and vibrant. For anyone navigating an oat-free lifestyle, this recipe is naturally in the clear — every single ingredient is a whole food with zero grain-based fillers or hidden additives to worry about. It comes together in one skillet with minimal prep, making it an easy weeknight side that feels a little more special than it has any right to be. Serve it immediately straight from the pan while the garlic is still fragrant and the edges are just slightly crisp.
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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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