Rice Free Herb-Sautéed Yellow Squash
Golden, tender slices of yellow squash hit the pan in coconut oil and come out caramelized at the edges with a warmth from ginger and turmeric that makes this side dish feel anything but ordinary. Patting the squash dry before cooking is the small move that makes a big difference — you get that gorgeous sear instead of a soggy, steamed result. Thinly sliced garlic goes in mid-cook and turns fragrant and golden, layering in a savory depth that pairs beautifully with the fresh parsley and thyme tossed in at the end. A squeeze of lemon juice right before serving brightens everything up and ties the whole dish together. For anyone navigating grain-free or rice-free eating, this is the kind of vegetable side that genuinely satisfies without leaning on any starchy filler — the squash does all the heavy lifting. It comes together in one skillet with pantry-friendly spices and fresh herbs, making it an easy weeknight win 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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