Summer Squash with Turmeric Butter

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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