Sautéed Patty Pan Squash A Brown Butter Delight

Ingredients

• 1 pound patty pan squash, about 4 medium, washed and cut into 1/2-inch slices (450g)
• 1 tablespoon olive oil (15ml)
• 1/4 teaspoon kosher salt (1.5g)
• 1/4 teaspoon freshly ground black pepper (1.5g)
• 4 tablespoons unsalted butter (56g)
• 1/4 cup chopped fresh sage (about 10 leaves) (5g)
• 1/4 cup roughly chopped hazelnuts, toasted (25g)
• 1 tablespoon lemon juice (15ml)
• Pinch of red pepper flakes (optional)
• Sea salt to taste
• Freshly ground black pepper to taste