Monday, January 23, 2012

Browned Butter Squash

This is not a super low carb side dish, for those of us following Dr. Bernstein's 6-12-12, but it is a low carb, gluten free side dish.  It's wonderful for special occasions or a holiday dinner especially.

It especially went very well with our turkey meatloaf we had for supper tonight.

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.

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5 Servings/Per Serving: 134 Calories; 9g Fat (58.7% calories from fat); 2g Protein; 13g Carbohydrate; 2g Dietary Fiber;


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