Butter-browned Baby Squash Wreath

Yields 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.

Ingredients

 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 Facts

0 servings

Serving size

Amount per serving
Calories27
% Daily Value *
Total Fat 2g3%
Saturated Fat 1.2g6%
Cholesterol 5.2mg2%
Sodium 20mg1%
Total Carbohydrate 2.1g1%
Dietary Fiber 0.3g2%
Protein 0.7g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

How to Make It

Step 1
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.

Step 2
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.

Step 3
3

Nutritional analysis per garnish serving.

Ingredients

 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
Butter-browned Baby Squash Wreath
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