Winter Squash with Browned Butter and Rosemary Recipe

August 29, 2008 in Recipes by danky

Browned butter is butter cooked to a browner, nutty-tasting stage. It adds lots of flavor to the steamed squash.

Makes 4 to 6 servings.

INGREDIENTS

12-pound butternut squash,peeled, halved lengthwise, seeded, cut crosswise into
1/4-inch-thick slices1/4cup (1/2 stick) butter

1teaspoon minced freshrosemary

DIRECTIONS

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.