Yeast Free Herb-Sautéed Yellow Squash
Golden, tender squash rounds with crispy garlic edges and a hit of bright lemon — this simple side dish is the kind of thing that disappears fast at the dinner table. Coconut oil gives the squash a beautiful sear, while turmeric and ginger add a warm, earthy depth that makes the whole skillet smell incredible. The trick is patting the squash dry before it hits the pan, which means you get that gorgeous caramelized crust instead of a soggy, steamed result. Fresh parsley, thyme, and a squeeze of lemon finish everything off with a pop of color and brightness that feels anything but plain. For anyone navigating a yeast-free lifestyle, this recipe is naturally in the clear — every ingredient is whole and straightforward, with no fermented additions or hidden culprits to second-guess. It comes together in one skillet with minimal prep, making it an easy weeknight win alongside grilled protein or tucked into a grain bowl.
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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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