Summer Squash with Turmeric Butter

Total Time:
10 min
Prep:
5 min
Cook:
5 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 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
Directions

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.


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