Copyright © 2014 The FOURnet Information Network. All rights reserved.

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

  email this recipe to:  
 

Printer Options: Standard | Word Search Puzzle

Some of the recipes other cooks are looking at right now:

  top of page



COOKS.COM : COOKING, RECIPES AND MORE 0.57cb
COPYRIGHT © 2014 The FOURnet Information Network | Privacy | TalkFood
cpu: 0.02s