Xanthan Gum Free Herb-Sautéed Yellow Squash
Golden, tender squash rounds with fragrant garlic, warm turmeric, and bright lemon — this simple skillet side delivers serious flavor with nothing fussy going on. The trick is patting the squash completely dry before it hits the pan, which gives you those gorgeous caramelized edges instead of a soggy, steamed mess. Coconut oil brings a subtle richness that plays beautifully with the ginger and turmeric, while fresh parsley, thyme, and a squeeze of lemon lift the whole dish at the very end. Every single ingredient here is naturally free of thickeners and stabilizers, so there's no label-reading required and no worrying about hidden additives sneaking into your meal. It comes together in one skillet with straightforward pantry staples, making it an easy weeknight win that still feels a little special. Serve it right away while the garlic is still fragrant and the edges are crisp — this one doesn't like to wait.
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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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