Winter Squash with Browned Butter and Rosemary

• 1 2-pound butternut squash, peeled, halved lengthwise, seeded, cut crosswise into 1/4-inch-thick slices
• 1/4 cup (1/2 stick) butter
• 1 teaspoon minced fresh rosemary

1. Steam squash until almost tender when pierced with fork, about 5 minutes.
2. Cool squash slightly.
3. Melt butter in large nonstick skillet over medium heat.
4. Continue to cook until butter is golden brown and aromatic, about 2 minutes.
5. Add squash and rosemary and toss until squash is tender, heated through and coated with browned butter, about 3 minutes.
6. Season generously with salt and pepper.

butternut squash, butter, fresh rosemary

Taken from www.epicurious.com/recipes/food/views/winter-squash-with-browned-butter-and-rosemary-102879 (may not work)