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Categories:Viewed: 38 - Published at: a year ago
Ingredients
- 5 tablespoons unsalted butter
- One 3-pound butternut squash, peeled, seeded and cut into 1/2-inch dice
- 1/2 cup sage leaves, torn in 1/2-inch pieces
- Sea salt
- Freshly ground pepper
Method
- In a large saute pan, melt the butter over moderately high heat.
- Swirl the butter in the pan until foaming subsides and the butter just begins to brown.
- Add the butternut squash and sage, season with salt and pepper and toss to coat.
- Cook over moderate heat for 10 minutes, or until tender and golden brown.
- Transfer to a bowl and serve.
