Winter Squash with Browned Butter and Rosemary |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Browned butter is butter cooked to a browner, nutty-tasting stage. It adds lots of flavor to the steamed squash. Ingredients:
1 2-pound butternut squash, peeled, halved lengthwise, seeded, cut crosswise into 1/4-inch-thick slices |
1/4 cup (1/2 stick) butter |
1 teaspoon minced fresh rosemary |
Directions:
1. Steam squash until almost tender when pierced with fork, about 5 minutes. Cool squash slightly. Melt butter in large nonstick skillet over medium heat. Continue to cook until butter is golden brown and aromatic, about 2 minutes. Add squash and rosemary and toss until squash is tender, heated through and coated with browned butter, about 3 minutes. Season generously with salt and pepper.
|
|