Soy Free Herb-Sautéed Yellow Squash
Golden, tender squash with crispy garlic edges and a bright hit of lemon — this simple side dish punches well above its weight. Coconut oil gives the rounds a gorgeous 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 satisfying golden 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 and dull. For anyone navigating soy sensitivities, this recipe is naturally clean — every ingredient is straightforward, with no sauces or oils that typically sneak soy derivatives into an otherwise simple dish. It comes together in one skillet and is ready to serve immediately, making it an easy win alongside grilled proteins or tucked into a grain bowl.
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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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