Brown Butter Herbed Stripetti Squash Recipes
BROWN BUTTER HERBED STRIPETTI SQUASH
Provided by by Mary
Time 1h
Number Of Ingredients 8
Steps:
- Preheat the oven to 400F. Cut the squash in half, lengthwise, and scoop out the seeds. Put the cut-side down in a baking dish, fill with 1″ of water, and bake for 35-40 minutes, or until the flesh is tender. Remove from the oven when done!
- While the squash is cooling a bit, brown the butter. In a heavy saute pan over medium heat, melt the butter. Stir occasionally, scraping the bottom of the pan, and bring the butter to a simmer. It should fizzle and pop. Continue to stir occasionally. Once the popping has died down, keep an eye on the solids in the pan: we want them to be a dark golden brown, but not to burn. Once they turn dark brown, pour the butter {scraping everything in the pan along with it} into a separate container so it won't continue to cook. Let the butter cool for 5-10 minutes before proceeding.
- Once the squash is cool enough to handle, use a fork to scrape out the "noodles". Toss with the herbs, browned butter, pepitas, and salt & pepper to taste.
- Serve topped with parmesan!
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