Ingredients:

  • 2 lbs fresh yellow squash, sliced into 1/4-inch rounds
  • 3 cloves garlic, minced
  • 1 tbsp fresh lemon juice
  • 2 tbsp plant-based butter
  • 1 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp fresh thyme leaves
  • 1 tbsp fresh basil, chiffonade

Instructions:

  1. Wash the yellow squash and slice into uniform 1/4-inch rounds. Pat them dry with a paper towel to ensure a proper sear.
  2. Heat the olive oil and butter in a 12-inch stainless steel or cast-iron skillet over medium-high heat until the butter foams and begins to smell nutty.
  3. Add the squash in a single layer, working in batches if necessary. Let the squash sit undisturbed for 3–4 minutes until a golden-brown crust forms, then flip.
  4. Once the squash is tender-crisp and browned on both sides, stir in the minced garlic and sauté for 30–60 seconds until fragrant.
  5. Remove the skillet from the heat. Immediately stir in the fresh parsley, thyme, and basil. Drizzle with lemon juice and season with salt and pepper.