Butter-browned Baby Squash Wreath

Sunset
Notes: Up to 1 day ahead, steam squash, then immerse in ice water. Drain when cool and chill airtight. Reheat in butter (step 2) until hot, 5 to 6 minutes. Spoon around cooked turkey or serve in a bowl.
Makes 12 servings as a garnish, 6 servings as a side dish

Ingredients

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1 1/2 pounds baby yellow or green pattypan, zucchini, or crookneck squash (or a combination)
2 tablespoons butter or margarine
1/2 teaspoon dried thyme (optional)
Salt and pepper

Preparation

1. Rinse squash and trim off stem ends. Set on a rack over about 1 inch boiling water in a 14-inch wok or 5- to 6-quart pan. Cover and steam over high heat until vegetables are tender when pierced, about 8 minutes.

2. In an 11- to 12-inch frying pan over high heat, melt butter. Add squash and thyme. Shake pan, gently mixing ingredients until butter begins to brown, 2 to 3 minutes. Season to taste with salt and pepper.

Nutritional analysis per garnish serving.

Created date

October 2003

Nutritional Information

Calories 27
Caloriesfromfat 67 %
Protein 0.7 g
Fat 2 g
Satfat 1.2 g
Carbohydrate 2.1 g
Fiber 0.3 g
Sodium 20 mg
Cholesterol 5.2 mg