Pork Free Herb-Sautéed Yellow Squash
Golden, tender squash rounds with fragrant garlic, warm turmeric, and a bright hit of lemon — this sautéed side dish is the kind of thing that disappears fast at the dinner table. The key move here is patting the squash dry before it ever hits the pan, which means you get that gorgeous caramelized sear instead of a soggy, steamed result. Coconut oil brings a subtle richness that plays beautifully with the earthy turmeric and fresh thyme, while the lemon juice at the end lifts everything and keeps the flavors lively. Garlic slices go in mid-cook so they turn golden and fragrant without burning — it's a small detail that makes a big difference in the final dish. Everything here is straightforward produce, herbs, and pantry spices, so there's no need to scrutinize labels or worry about hidden ingredients sneaking into your meal. It comes together in one skillet and is best served immediately, making it an effortless weeknight side that still feels a little special.
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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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