Seed Oil Free Herb-Sautéed Yellow Squash
Golden, tender squash with crispy garlic edges and a hit of fresh herbs — this simple side dish punches way above its weight. Coconut oil does the heavy lifting here, giving the squash a beautiful sear that most refined vegetable or seed oils would handle, but with none of the industrial processing baggage. Patting the rounds dry before they hit the pan is the small step that makes all the difference, coaxing out that golden crust instead of a soggy, steamed result. Ginger and turmeric add a warm, earthy depth that plays beautifully against the brightness of fresh lemon juice, while parsley and thyme keep everything tasting clean and garden-fresh. It all comes together in one skillet with no complicated technique — just good timing and quality ingredients you can actually feel good about. Serve it immediately straight from the pan and it's the kind of vegetable dish that disappears before anything else on the table.
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!