The browned butter, the seasonings, all just worked together very well for a wonderful taste sensation.
Browned Butter Squash
1/4 cup butter
3 1/2 cups butternut squash -- diced
1 1/2 cups zucchini squash -- diced
1/4 large onion -- sliced thin
1 tablespoon Brown Sugar Twin
1/2 teaspoon sage
1/2 teaspoon thyme
1/2 teaspoon rosemary
1/2 teaspoon salt
1/8 teaspoon pepper
Have all of your ingredients nearby and ready to place in the pan. Place butter in large non-stick saute pan. Melt butter and continue to heat while swirling until butter just begins to turn brown. It can burn very quickly so you need to watch it closely.
As soon as the butter is browned, dump in butternut squash, zucchini squash, and onion slices. Stir together. Sprinkle over all, Brown Sugar Twin, sage, thyme, rosemary, salt and pepper. Stir all together well, coating all with the butter in the pan.
Cover, reduce heat to medium low, and cook for 8 to 10 minutes. Uncover and stir. Cover and let cook about 5 minutes longer. Check for tenderness, cover and cook a couple minutes longer. About every 2 minutes or so stir, until vegetables are the tenderness you prefer. The time it takes will depend on how tender you like them. It took me around 15 min. altogether. When they are about done, uncover and let cook about 3 minutes on medium heat, to let them brown on the bottom.
check bottom to see if they are nicely browned and pour out into a serving bowl.
- - - - - - - - - - - - - - - - - - -
5 Servings/Per Serving: 134 Calories; 9g Fat (58.7% calories from fat); 2g Protein; 13g Carbohydrate; 2g Dietary Fiber;