Sauteed Summer Squash w/ Roasted Garlic

Sauteed Summer Squash w/ Roasted Garlic
Roast garlic by slicing off a small portion of the top of the bulb. Place bulb onto a sheet of foil large enough to be wrapped around the bulb, drizzle with olive oil, gather up the foil, leaving a small opening at the top for steam to escape. Roast in the oven (or toaster oven) for about 30 minutes or until soft when pierced with a sharp thin knife or skewer. You can roast the garlic ahead of time, squeeze roasted garlic into a small container and refrigerate.

2 medium sized summer squash (Zucchini, Zephyr or Yellow)
2 tblsp butter
Sea Salt
Freshly ground pepper
1/2 tsp Celery seed
Slice squash into evenly sized pieces. Heat a large saute pan over medium high heat, add butter and squash all at once, then add 2 cloves of roasted garlic and celery seed. Saute until squash begins to soften and becomes a lightly golden brown, about 7-10 minutes.Salt and pepper to taste.