Summer Squash in Fennel Butter with Pistachios

Ingredients:
6 summer squash, trimmed and sliced 1/8-inch thick
1 teaspoon fennel or crushed coriander seeds
2 teaspoons melted butter or herb oil
Sea salt
Freshly ground black pepper
2 tablespoons chopped pistachios nuts

Directions:
1. Steam the squash until tender-crisp, 2-3 minutes.
2. Meanwhile, heat a skillet or wok over medium heat. Stir in the fennel or coriander seeds and fry until they darken a few shades, 1-2 minutes.
3. Add half the butter or oil and the squash. Toss to mix and sauté for 1-2 minutes. Serve hot, sprinkled with pistachios and drizzled with the remaining butter.

Serves 4