Sauteed Butternut Squash

Ingredients

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.
2
Clarified butter: to clarify the butter, heat until foamy. Skim the foam off the top of the butter and proceed with recipe. Clarifying the butter keeps it from burning while sauteing food.

Tools

Yield:

8.0 servings

Added:

December 15, 2009

Creator:

Anonymous

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