Browned butter is butter cooked to a browner, nutty-tasting stage. It adds lots of flavor to the steamed squash.

Makes 4 to 6 servings.

INGREDIENTS

  • 12-pound butternut squash,peeled, halved lengthwise, seeded, cut crosswise into
    1/4-inch-thick slices1/4cup (1/2 stick) butter
  • 1teaspoon minced freshrosemary

    DIRECTIONS

    Steam squash until almost tender when pierced with fork, about 5 minutes. Cool squash slightly.
    Melt butter in large nonstick skillet over medium heat. Continue to cook until butter is golden brown and aromatic, about 2 minutes. Add squash and rosemary and toss until squash is tender, heated through and coated with browned butter, about 3 minutes. Season generously with salt and pepper.