Summer Squash with Turmeric Butter (Aarti Sequeira) |
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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 4 |
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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:
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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