Baby Squash in Brown Butter

Name: Baby Squash in Brown Butter
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 6 to 8 servings
Cuisine: american
Ingredients: 2 pounds assorted colorful baby squash (patty pans, zucchinis, summer squash); 1 stick butter; Salt and pepper

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Total: 40 min

Prep: 10 min
Cook: 30 min

Yield: 6 to 8 servings

Total: 40 min

Prep: 10 min
Cook: 30 min

Yield: 6 to 8 servings

Ingredients

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2 pounds assorted colorful baby squash (patty pans, zucchinis, summer squash)

1 stick butter

Salt and pepper

Directions

Preheat oven to 350 degrees F.
In a pot, blanch the squash until slightly tender, approximately 2 to 3 minutes.
In an ovenproof saute pan, melt the butter and heat until it becomes a caramel color (be careful not to burn it). Toss the squash with the browned butter and season.
Place pan in oven and let the squash finish cooking, approximately 15 minutes.
**Chef notes: If you don't want to keep the dish in the oven, then keep cook the squash in the water, during the blanching process, and serve immediately after sauteing.
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