Summer Squash with Turmeric Butter

Name: Summer Squash with Turmeric Butter
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps butter; 1 Tbsp finely chopped fresh cilantro; 59 milliliters skinless hazelnuts, toasted and roughly chopped; 1 teaspoon honey, such as buckwheat honey; 4 servings Kosher salt; 4 servings Olive oil for drizzling; 1 teaspoons turmeric; 454 grams yellow summer squash, sliced on the bias into 1-inch thick slices

Summer Squash with Turmeric Butter might be just the side dish you are searching for. This recipe covers 8% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 245 calories, 3g of protein, and 24g of fat each. It can be enjoyed any time, but it is especially good for The Fourth Of July. Head to the store and pick up summer squash, turmeric, olive oil, and a few other things to make it today. From preparation to the plate, this recipe takes about 10 minutes. It is a good option if you're following a gluten free, primal, and vegetarian diet.

Instructions

Place a medium skillet, preferably cast iron, over medium-high heat.

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Frying Pan

Add the squash and let them char a little, tossing often.

Ingredients you will need

Squash

Drizzle in a little olive oil just to coat, and saute until nearly crisp-tender. Season with salt.

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Olive Oil

Salt

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

Ingredients you will need

Squash

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Frying Pan

Bowl

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.

Ingredients you will need

Hazelnuts