Walnut Free Herb-Sautéed Yellow Squash
Golden, tender squash with fragrant garlic and warm spices — this sautéed side dish is the kind of thing that makes a simple weeknight dinner feel genuinely special. The trick is patting the squash rounds completely dry before they hit the pan, which lets the coconut oil work its magic and develop those gorgeous caramelized edges instead of a soggy, steamed mess. Turmeric and ground ginger add a subtle warmth that plays beautifully against the brightness of fresh lemon juice, while parsley and thyme keep everything tasting garden-fresh. Every single ingredient here is naturally free from tree nuts, so there's no label-scanning or substitution stress — just straightforward, wholesome cooking. The whole dish comes together in one skillet, and the instruction to serve immediately is worth following: the herbs stay vibrant and the squash holds that perfect fork-tender bite. It's an easy, crowd-pleasing side that works alongside grilled proteins, grain bowls, or honestly just on its own with a good piece of crusty bread.
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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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