Pistachio Free Herb-Sautéed Yellow Squash
Golden, tender slices of yellow squash hit the pan in a single layer and come out caramelized at the edges with a warmth from turmeric and ginger that makes this side dish feel anything but ordinary. Coconut oil gives the sauté a subtle richness while helping the squash develop that gorgeous golden color rather than turning soggy. Thinly sliced garlic goes in halfway through, toasting until fragrant and just barely golden — it's a small step that adds a serious depth of flavor. Fresh parsley, thyme, and a bright squeeze of lemon finish everything off the heat, keeping the herbs vivid and the whole dish feeling light and fresh. Every ingredient here is straightforward and naturally free from tree nut concerns, so there's no label-scanning or substitution stress involved. It's the kind of vegetable dish that converts skeptics — simple enough for a weeknight but polished enough to bring to the table when you're trying to impress.
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!