Butternut Squash with Browned Butter
Total time: 25 minutes
The salty Browned Butter is the perfect foil to the sweet squash.
Ingredients:
- 2 - 3 cups cubed butternut squash, 350gr, 12.4oz
- 1 1/2 tbs butter, 21.3gr, .75oz
- black pepper, optional
Instructions:
- Cut squash into 1/2 inch cubes.
- Put into a steamer basket over boiling water and steam for 10 - 15 minutes, or until tender. (Stick a fork in a piece). If you crowd your steamer it may take a few minutes longer.
- When done, remove, put into a serving dish and cover to keep warm.
- Drain the pan and return to medium heat. Add the butter and let it melt and brown, undisturbed. Watch carefully once it starts to brown, as it can burn very quickly.
- When brown, add pepper if you like, and pour over the squash, using rubber spatula to scrape it all out. Serve.
Note: To clean butternut squash first peel it, using a potato/vegetable peeler. If it's large (typically) cut it in half between the 'neck' and 'bowl' ends. Then cut those in half the 'long' way. Scoop the seeds out of the round end and discard. I use the neck end for uniform pieces and the bowl end for soups and smaller pieces.
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Nutrition Information |
General Technical Details and Disclaimer:
Measurements are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
My information comes from my own digital, computerized scale and the USDA Nutrient Data Library: http://ndb.nal.usda.gov/
