ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Butter-browned Baby Squash Wreath

Yield Makes 12 servings as a garnish, 6 servings as a side dish
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.


  • 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

Nutrition 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

How to Make It

  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.

  3. Nutritional analysis per garnish serving.