Vegan Herb-Sautéed Yellow Squash
Yellow squash is one of those vegetables that deserves way more credit than it gets, and this sautéed version is proof. Coconut oil gets the pan ripping hot so the rounds develop real golden color on the outside while staying tender in the middle — no soggy, steamed-to-death squash here. Garlic, turmeric, and ground ginger layer in warmth and depth, while fresh parsley, thyme, and a squeeze of lemon at the finish keep everything bright and lively. Every single ingredient in this dish is plant-based by nature, so there's nothing to swap or second-guess — it just works. The technique is straightforward: dry your squash, get your oil shimmering, and resist the urge to stir too soon. That patience is what earns you those gorgeous caramelized edges. It comes together in one skillet and goes with just about anything, making it an easy weeknight win you'll come back to all summer long.
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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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