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Recipe courtesy of Aarti Sequeira
Summer Squash with Turmeric Butter
- Level: Easy
- Total: 10 min
- Prep: 5 min
- Cook: 5 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 158 calorie
- Total Fat
- 14 grams
- Saturated Fat
- 5 grams
- Cholesterol
- 15 milligrams
- Sodium
- 73 milligrams
- Carbohydrates
- 7 grams
- Dietary Fiber
- 2 grams
- Protein
- 3 grams
- Sugar
- 4 grams
- Level: Easy
- Total: 10 min
- Prep: 5 min
- Cook: 5 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 158 calorie
- Total Fat
- 14 grams
- Saturated Fat
- 5 grams
- Cholesterol
- 15 milligrams
- Sodium
- 73 milligrams
- Carbohydrates
- 7 grams
- Dietary Fiber
- 2 grams
- Protein
- 3 grams
- Sugar
- 4 grams
Ingredients
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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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27 Reviews
Marilyn H.June 8, 2022
Delicious and easy. The hazelnuts are wonderful on this dish. A lovely combination of flavors. Will definitely be making this again.
marilynjwestbrookJanuary 21, 2022
Excellent. Such a treat from boring summer squash.
Jerica H.April 14, 2020
I am always overwhelmed by summer squash, and this is literally the only way I like it.
This was delicious with walnuts, I’ll try the hazelnuts next time. Served with coconut jasmine rice and mahi mahi tacos. Went amazing together.
This was delicious with walnuts, I’ll try the hazelnuts next time. Served with coconut jasmine rice and mahi mahi tacos. Went amazing together.
Gordon W.November 5, 2019
I made this using a roasted spaghetti squash and it was fantastic. Split the squash, removed seeds, brushed with olive oil w/ salt and pepper then baked for 1 hr at 350. Pull strands out with a fork and reserve them. The rest of Aarti's butter and turmeri recipe is done just the same, just toss in the spaghetti squash strands instead of her summer squash. It made a great bed for a crispy skin salmon filet. The combination of her flavorings is spot on. It was a big hit with my son, who is a chef manager. He's using it in a catering event today!
margupchJune 23, 2018
Worked perfectly. I didn’t have hazelnuts on hand so I too used walnuts and that worked fine. I liked the idea of just mixing the squash in the pan used to make the butter sauce as I, too, thought it would make clean up easier.
Very simple and tasted great!
Ps. I served it with watermelon and feta drizzled with balsamic glaze and good ole barbecued chicken. Yum
Very simple and tasted great!
Ps. I served it with watermelon and feta drizzled with balsamic glaze and good ole barbecued chicken. Yum
dorypowayMarch 10, 2018
Definitely a keeper. This was such an easy recipe and really delivered great flavor. The thickness of 1-inch for the squash is a must. Followed the recipe/directions -- made in cast iron skillet, about 3 minutes per side for charring the squash, then drizzled olive oil over squash. Made the butter/tumeric, honey, etc sauce in small skillet then poured over the sauteed squash in skillet, then transferred to serving dish. Really elevated summer squash to new heights. Served with Aarti's recipe for "Friday Shrimp" (Tumeric Rubbed Shrimp stuffed w/Garlic & Cilantro). Perfect pairing, made for a great menu.
volusia county flOctober 8, 2014
wThis was excellent. Our FL garden is overflowing with all types of zucchini and squash and this will go into my "make again" box. I did use a cast iron skillet to char squash, but instead of adding sauce and veggies back into skillet, I just poured sauce into the bowl of veggies for easier cleaning of the cast iron. I also used walnuts and added some crumbled feta cheese on top. Served over basmati rice. Yum!
headsaboveJune 26, 2014
LoVed it!
rori5150November 14, 2013
I wasn't expecting much from this. Just goopy, yellow squash that was mildly seasoned like what I grew up with. But oh, how wrong I was! Perhaps it was the width I cut them, but they weren't goopy at all! And the butter sauce was divine! Didn't have hazelnuts, so skipped them this time. What a great way to eat your plain ole' veggies!
Rebecca H.November 12, 2011
Incredible flavors, never had anything like it! I used walnuts instead of hazelnuts and it was delicious.
