Sesame 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 color without any need for butter or specialty fats. Garlic goes in mid-cook so it turns fragrant and golden rather than bitter, and a finishing hit of fresh parsley, thyme, and lemon juice lifts the whole thing into something bright and craveable. For anyone navigating sesame sensitivities, this recipe is naturally free of tahini, sesame oil, and any of the other sesame-derived ingredients that sneak into so many vegetable dishes and stir-fry-style sides. Every ingredient here is straightforward and easy to source without label anxiety. It comes together in one skillet and is best served immediately, which means it's as practical as it is delicious — a weeknight win that looks like you actually tried.
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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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