Butter-browned Baby Squash Wreath |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Notes: Up to 1 day ahead, steam squash, then immerse in ice water. Drain when cool and chill airtight. Reheat in butter (step 2) until hot, 5 to 6 minutes. Spoon around cooked turkey or serve in a bowl. Ingredients:
1 1/2 pounds baby yellow or green pattypan, zucchini, or crookneck squash (or a combination) |
2 tablespoons butter or margarine |
1/2 teaspoon dried thyme (optional) |
salt and pepper |
Directions:
1. Rinse squash and trim off stem ends. Set on a rack over about 1 inch boiling water in a 14-inch wok or 5- to 6-quart pan. Cover and steam over high heat until vegetables are tender when pierced, about 8 minutes.
2. In an 11- to 12-inch frying pan over high heat, melt butter. Add squash and thyme. Shake pan, gently mixing ingredients until butter begins to brown, 2 to 3 minutes. Season to taste with salt and pepper.
3. Nutritional analysis per garnish serving.
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