Vegetarian 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. Patting the rounds dry before they hit the pan is the kind of small step that makes a big difference — you get genuinely golden, caramelized edges instead of a soggy pile. Coconut oil brings a subtle richness, while garlic, turmeric, and ground ginger layer in warmth and depth that feel anything but boring. Fresh parsley, thyme, and a bright squeeze of lemon at the finish keep everything tasting vibrant and alive. It comes together in one skillet with zero fuss, making it an easy weeknight side that still feels a little special. The whole dish is built from straightforward plant-based ingredients, so there's nothing hidden to second-guess — just honest, flavorful cooking from start to finish.
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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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