Wheat Free Herb-Sautéed Yellow Squash
Golden, fragrant, and ready in minutes, this sautéed yellow squash is the kind of vegetable dish that actually disappears from the table. Coconut oil gets ripping hot in the skillet, giving each round a proper golden sear rather than a soggy steam — and that single step makes all the difference in texture. Garlic, turmeric, and ground ginger layer in a warmth that feels almost exotic for a simple summer side, while fresh parsley, thyme, and a bright hit of lemon juice tie everything together at the finish. Every ingredient here is naturally free of wheat and gluten, so there's no label-checking or ingredient swapping required — just straightforward, whole-food cooking. The technique is worth paying attention to: patting the squash dry before it hits the pan is what earns you those caramelized edges instead of a watery mess. It pairs beautifully with grilled proteins or grain bowls, and the turmeric gives it a gorgeous golden hue that looks far more impressive than the effort involved.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!