FOOTBALL SNACKS (40)
CHICKEN WINGS (63)
SUMMER COOLERS (34)
|EVERY FEW MINUTES|
|SAUTEED BUTTERNUT SQUASH|
2 sm. butternut squashes
1/2 c. clarified butter (directions follow)
2 tbsp. chopped pecans
2 tbsp. dry sherry
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.
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.
|Share:||+ Add review or comment|