Recipe Details

Yield: 2 Servings (Recipe can be doubled for 4 servings)

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Ingredients:

• 5 tablespoon Unsalted Butter

• 2 cups cubbed Butternut Squash (cut ¼ inch pieces)

• Sea Salt & Freshly Ground Pepper

• 1 tablespoon Sherry Vinegar

• 1 tablespoon thinly sliced sage leaves

• Freshly grated Parmigiano-Reggiano cheese for serving

 

Directions:

1. In a large skillet set over medium-high heat add 1 tablespoon of butter. When butter melts and foam subsides, add squash, season with salt and pepper and let caramelize and tender. About 7-10 mins. Transfer squash to a plate.

2. Return skillet to heat and add remaining 4 tablespoons of butter. Melt butter stirring occasionally until the milk solids turn golden brown and the butter takes on a nutty aroma. Stir in sherry vinegar and sage. Taste and adjust seasoning with salt and pepper. Fold in Squash and reduce heat too low.

3. Toss well with parmesan and garnish with parmesan. Enjoy!

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