Paraben Free Herb-Sautéed Yellow Squash
Golden, tender squash rounds with fragrant garlic, turmeric, and fresh herbs — this sautéed side dish is the kind of simple vegetable recipe that earns a permanent spot in your weeknight rotation. The key move here is patting the squash dry before it ever hits the pan, which means you get that beautiful caramelized sear instead of a soggy, steamed result. Coconut oil brings a subtle richness to the skillet while standing up to the medium-high heat needed to get those golden edges just right. Ground turmeric and ginger add warmth and depth without overwhelming the natural sweetness of the squash, and the fresh parsley, thyme, and a bright squeeze of lemon at the finish pull everything together beautifully. For anyone navigating paraben-free living, this recipe is a clean, straightforward win — every ingredient is whole and recognizable, with no processed sauces or packaged seasonings that might sneak in unwanted additives. It comes together in one skillet with minimal fuss, and it's the kind of dish that looks far more impressive than the effort it actually takes.
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!