Sauteed Butternut Squash
Photo: flickr user Greencolander
Ingredients
2 sm. butternut squashes
1/2 cup clarified butter (directions follow)
2 tablespoons chopped pecans
2 tablespoons dry sherry
Preparation
1
Peel squashes and cut them into 1/3-inch slices. Saute in the butter until brown. Turn oven and brown on the other side. Remove to a warm serving platter. Toss the pecans in the hot butter left in the pan. Turn off the heat and add the sherry; toss well together and spoon over the squash slices. Makes 6 servings.
Tools
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Yield:
8.0 servings
Added:
Tuesday, December 15, 2009 - 3:27pm