Red Meat Allergy Friendly Herb-Sautéed Yellow Squash
Golden, tender squash rounds sautéed in coconut oil with garlic, turmeric, and fresh herbs — this is the kind of simple vegetable dish that earns a permanent spot in your weeknight rotation. Every ingredient here is naturally free from red meat and the hidden animal-derived additives that can sneak into sauces and seasoning blends, so you can cook with total confidence. The trick to getting that gorgeous caramelized edge is patting the squash completely dry before it ever hits the pan, letting the high heat do its thing without any steaming. Turmeric and ginger give the dish a warm, earthy depth, while the fresh parsley, thyme, and a squeeze of lemon at the end keep everything bright and lively. It comes together in one skillet with no complicated prep, making it an effortless side that still feels a little special. Serve it straight from the pan while it's hot and fragrant — it doesn't like to wait.
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!