I thought we were getting baby squash blossoms this week, but it turns out we got the blossoms with the squash still attached. No matter – I have a simple preparation that makes these baby veggies taste sweet and lovely.
To make browned butter, you’ll just heat the butter over medium heat until it turns brown and starts to smell deliciously nutty. Toss it with steamed squash and a bit of salt and pepper, and you have an easy side dish made from a summer delicacy. Don’t try to use a butter substitute – it won’t work here.
This treatment will work with almost any veggie. I can see it being especially good with asparagus or carrots.
Baby Squash in Browned Butter
~1/2 lb baby squash with blossoms (the exact weight doesn’t matter – just use all of the ones you received)
4 tbsp butter
Salt and pepper to taste
Cut large squash in half lengthwise, but you can leave most of them whole. Steam 8-9 minutes or until fork tender. Set aside.
In a small saucepan, heat butter over medium heat. In about 5-6 minutes, it will turn brown and start to smell nutty. Turn off heat and carefully add squash – there may be some splattering. Toss squash in butter until coated, and season with salt and pepper.