Summer Squash with Turmeric Butter

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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Level: Easy
Total: 10 min

Prep: 5 min
Cook: 5 min

Yield: 4 servings

Nutrition Info

Level: Easy
Total: 10 min

Prep: 5 min
Cook: 5 min

Yield: 4 servings
Nutrition Info

Ingredients

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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

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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Show: Aarti Party

Episode: Eating Like A Kid

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