Roasted Butternut Squash with Brown Butter |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 1 |
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Ingredients:
2 pound(s) butternut squash, halved, seeded, peeled, but into 1 in. cubes |
1/4 teaspoon(s) freshly grated whole nutmeg |
freshly ground pepper |
kosher salt |
1 cup(s) pecans, chopped |
1 tablespoon(s) rosemary, chopped |
1 tablespoon(s) rosemary, chopped |
1-2 sticks unsalted butter |
2 tablespoon(s) xvoo |
Directions:
1. Preheat oven to 400 degrees.
2. Place squash on cookie sheet. Drizzle with XVOO oil, sprinkle with salt, pepper, and rosemary & toss to coat.
3. * Arrange squash in single layer and bake until brown & tender when pierced with fork, stirring occasionally, about 45 min.
4. * Melt butter in small sauce pan over med.-low heat until foam subsides. Add pecans & toast until butter turns nut-brown, about 4 min.
5. * Pour over squash, stir lightly to coat.
6. * Season with salt and pepper.
7. * Sprinkle with more nutmeg & serve.
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