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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