Pescatarian Herb-Sautéed Yellow Squash
Golden, tender squash rounds with crispy garlic edges and a hit of bright lemon — this is the kind of vegetable dish that converts even the most reluctant veggie eaters at the table. Coconut oil gives the squash a beautifully caramelized sear rather than a soggy steam, and the trick of patting the rounds dry before they hit the pan makes all the difference. Turmeric and ginger add a warm, earthy depth that feels anything but ordinary for a simple side dish. Fresh parsley and thyme go in right at the end, off the heat, so their flavor stays vivid and aromatic instead of wilting into the background. A squeeze of lemon ties everything together with just enough brightness to make the whole skillet sing. It comes together in one pan with minimal prep, making it an easy weeknight win alongside grilled fish or a hearty 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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