Butternut Squash with Browned Butter

Total time: 25 minutes
     The salty Browned Butter is the perfect foil to the sweet squash.

 Ingredients:

• 12oz (360gr) butternut squash, about 1/3 average size squash.
• 1 1/2 tbs butter
• black pepper, salt, optional

 Instructions:

• Cut squash into 1/2 inch cubes
• Put into a steamer basket over boiling water and steam for 10 - 15 minutes, or until tender.  (Stick a fork in a piece).  If you crowd your steamer it may take a few minutes longer.
• When done, remove, put into a serving dish and cover to keep warm.
• Drain the pan and return to medium heat.  Add the butter and let it melt and brown, undisturbed.  Watch carefully once it starts to brown, as it can burn very quickly.
• When brown, add pepper and salt if you like, and pour over the squash, using rubber spatula to scrape it all out.   Serve.

Note:  To clean butternut squash first peel it, using a potato/vegetable peeler.  If it's large (typically) cut it in half between the 'neck' and 'bowl' ends.  Then cut those in half the 'long' way.  Scoop the seeds out of the round end and discard.  I use the neck end for uniform pieces and the bowl end for soups and smaller pieces.