Turkey Free Herb-Sautéed Yellow Squash
Golden, tender rounds of yellow squash sautéed in coconut oil with garlic, turmeric, and fresh herbs — this is a side dish that punches well above its weight. The trick is patting the squash dry before it hits the pan, which gives you that gorgeous caramelized sear instead of a soggy, steamed result. Warm spices like ginger and turmeric add an unexpected depth, while fresh parsley, thyme, and a bright squeeze of lemon keep everything feeling light and vibrant. It's completely plant-based, so there's zero concern about any poultry making its way into the dish — just clean, wholesome ingredients from start to finish. The whole thing comes together in a single skillet, making cleanup as easy as the cooking itself. Serve it straight from the pan while it's still sizzling for the best texture and flavor.
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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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