Summer Squash With Tumeric Butter

1. 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. 2

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

3. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.