Winter Squash with Browned Butter and Rosemary
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 to 6 servings
- 1 teaspoon minced fresh rosemary
- 1/4 cup (1/2 stick) butter
- Carbohydrate 15 g(5%)
- Cholesterol 20 mg(7%)
- Fat 8 g(12%)
- Fiber 3 g(10%)
- Protein 1 g(3%)
- Saturated Fat 5 g(24%)
- Sodium 6 mg(0%)
- Calories 125
Preparation 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.
Preparation 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.
