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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.

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