Friday, October 2, 2009

Brown Butter Squash

Once the weather turns cold we start to eat more gourds. This is an easy recipe and will work with almost any squash, though acorn have a nice balance of sweetness and savoriness.

Acorn squash are quite hard so use a heavy knife to cut through. It can also help to cut a slice off the side and rest it on the cut side as you slice to prevent slipping.

Brown Butter Squash
1 acorn squash (serves 2)
2 - 4 Tbs butter
salt and pepper
fresh sage to taste (if large cut into strips)

Preheat oven to 450 degrees.
Slice the squash into thick slices about 1/2 to 3/4 inch.
Scrap out the seeds and reserve for garnish.
Place on a tray and drizzle with oil and season with salt and pepper.

Bake the squash about 45 minutes to an hour, flipping to brown both sides nicely. When done the squash should be soft but not falling apart.

While the sqaush is baking prepare the seeds. Rinse them under cold water and remove and of the connective tissue to help separate them. Dry on a towel.

Heat a touch of oil in a pan and add the seeds. Cook until golden and crispy. When down season with salt and set aside.

To make the brown butter, melt butter in a small pan over medium heat.

After the butter melts it will eventually start to turn a golden nutty brown color. Once it has, turn off the heat and add in the sage and a drizzle of balsamic.

Pour the butter and sage over the squash and season with salt and pepper and top with some of the seeds.

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