Butternut Squash in Browned Butter


  • 4 tablespoon(s) butter
  • ½ teaspoon(s) black pepper ( a few grinds)
  • 6 cup(s) cubed squash, from a 2 ½ lb squash
  • 1 teaspoon(s) dried sage, crumbled
  • salt, as needed

Cut squash in half lengthwise. Remove seeds and fibers. Cut crosswise into 3 or 4 inch lengths to make peeling easier. Cut peeled squash into 1/2" wide strips, cut the strips into 1/2" cubes. Heat butter (medium-high) in skillet until light to medium brown. Watch closely to prevent burning. If ...

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