Summer Squash with Turmeric Butter

I honestly do not even like yellow squash, but this recipe makes me crave it. This is modified from foodnetwork.com

Ingredients:

  • 1 medium/large yellow squash
  • 1 handful pine nuts
  • 1 handful mushrooms (optional)
  • 1 tablespoon real, preferably grass fed, butter
  • 1 teaspoon honey
  • Cilantro
  • Turmeric

Preheat a pan on medium heat and meanwhile, cut up your yellow squash (I like to cut it lengthwise, but whatever you prefer). Add a very small amount of olive oil to your pan. I add the oil and then wipe the pan with a paper towel, spreading it evenly and removing the excess. Adding too much oil will make the squash soggy. Add the squash and pine nuts and sauté. Once the squash is slightly tender/gently browned, add mushrooms, butter, cilantro and turmeric.  The turmeric is strong so don’t add a ton, but cilantro balances it out. Salt and pepper as desired. Sauté just until veggies are cooked (do not overcook). Finally, drizzle and mix with a tiny bit of honey and serve. We like to eat this at breakfast with our eggs, but it would be great any time!

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