Summer Squash With Tumeric Butter

• 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

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.

summer, olive oil, kosher salt, butter, turmeric, fresh cilantro, honey, skinless hazelnuts

Taken from www.epicurious.com/recipes/member/views/summer-squash-with-tumeric-butter-50182084 (may not work)