Boistfort Valley Farm
Community Supported Recipe Box

WINTER SQUASH WITH BROWNED BUTTER AND ROSEMARY

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

ingredients

  • 1 2-pound squash,peeled, halved, seeded, cut crosswise into 1/4-inch-thick slices OR, for an easier option, halve and remove seeds, then place face down in a baking dish with 1/4 inch water. Bake at 350 for 45 minutes.
  • 1/4 cup (1/2 stick) butter
  • 1 teaspoon minced fresh rosemary

procedure

serves: 4 to 6
dish: main
season: fall

Steam squash until almost tender when pierced with fork. 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.

Bon Appétit, January 2000

BoistfortValleyFarm.com/recipes