Summer Squash with Turmeric Butter
- 1 pound yellow summer squash, sliced on the bias into 1-inch thick slices
- Olive oil for drizzling
- Kosher salt
- 2 tablespoons butter
- 1/2 teaspoon turmeric
- 1 tablespoon finely chopped fresh cilantro
- 1 teaspoon honey, such as buckwheat honey
- 1/4 cup skinless hazelnuts, toasted and roughly chopped
Place a medium skillet, preferably cast iron, over medium-high heat. Add the squash and let them char a little, tossing often. Drizzle in a little olive oil just to coat, and saute until nearly crisp-tender. Season with salt.
If using a cast-iron skillet, transfer the squash to a large bowl before continuing.
In a small pan over medium heat, melt the butter and add the turmeric. Stir until the butter has melted and the turmeric is evenly distributed. Cook 1 minute. Stir in the cilantro, honey and hazelnuts until combined. Return the squash back to the skillet and toss to combine. Serve immediately.
Recipe courtesy of Aarti Sequeira