Recipe courtesy of Tammy Weiss

Baby Squash in Brown Butter

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  • Total: 40 min
  • Prep: 10 min
  • Cook: 30 min
  • Yield: 6 to 8 servings
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Ingredients

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

1 stick butter

Salt and pepper

Directions

  1. Preheat oven to 350 degrees F.
  2. In a pot, blanch the squash until slightly tender, approximately 2 to 3 minutes.
  3. 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.
  4. Place pan in oven and let the squash finish cooking, approximately 15 minutes.
  5. **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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