Summer Squash with Turmeric Butter

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  • Level: Easy
  • Total: 10 min
  • Prep: 5 min
  • Cook: 5 min
  • Yield: 4 servings
  • Nutrition Info
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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


  1. 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.
  2. If using a cast-iron skillet, transfer the squash to a large bowl before continuing.
  3. 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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