Shellfish Free Herb-Sautéed Yellow Squash
Golden, tender squash with crispy garlic edges and a hit of fresh lemon — this simple side dish punches way above its weight. Coconut oil gives the rounds a beautiful sear, while turmeric and ginger add a warm, earthy depth that makes the whole thing feel a little more special than your average weeknight vegetable. The key move here is patting the squash dry before it hits the pan, which means you get that gorgeous caramelized crust instead of a soggy, steamed result. Fresh parsley, thyme, and a squeeze of lemon go in right at the end, keeping the herbs bright and fragrant rather than wilted. It comes together in one skillet with no complicated steps, making it an easy win whether you're feeding a crowd or just rounding out a weeknight plate. Every ingredient is straightforward and plant-based, so there's zero concern about hidden seafood derivatives or cross-contact that can sneak into pre-seasoned or packaged vegetable dishes. Serve it immediately straight from the pan and watch it disappear fast.
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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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