Summer Squash with Turmeric Butter
- Level: Easy
- Total: 10 min
- Prep: 5 min
- Cook: 5 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 158 calorie
- Total Fat
- 14 grams
- Saturated Fat
- 5 grams
- Cholesterol
- 15 milligrams
- Sodium
- 73 milligrams
- Carbohydrates
- 7 grams
- Dietary Fiber
- 2 grams
- Protein
- 3 grams
- Sugar
- 4 grams
- Level: Easy
- Total: 10 min
- Prep: 5 min
- Cook: 5 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 158 calorie
- Total Fat
- 14 grams
- Saturated Fat
- 5 grams
- Cholesterol
- 15 milligrams
- Sodium
- 73 milligrams
- Carbohydrates
- 7 grams
- Dietary Fiber
- 2 grams
- Protein
- 3 grams
- Sugar
- 4 grams
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.
