Name: Summer Squash with Turmeric Butter
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H10M0.000S
Yield: 4 servings
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

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Recipe courtesy of Aarti Sequeira

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

Yield:: 4 servings

Level:: Easy

Nutrition Info

Healthy

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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