Peanut Free Herb-Sautéed Yellow Squash
Golden, tender squash rounds with crispy garlic edges and a hit of lemon — this simple side dish punches well above its weight. Coconut oil gives the squash a beautiful sear, while turmeric and ginger add warmth and color that make the whole skillet look as good as it tastes. The trick of patting the squash dry before it hits the pan is what separates a properly caramelized result from a soggy, steamed disappointment. Fresh parsley, thyme, and a squeeze of lemon go in right at the end, keeping their brightness fully intact. For anyone navigating nut-free cooking, this recipe is naturally safe from the start — every ingredient is straightforward, with no sauces or spice blends that might hide unexpected allergens. It comes together in one skillet with minimal cleanup, making it an easy weeknight win alongside grilled chicken, fish, or a grain bowl.
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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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