Browned Butter Squash


  • ¼ cup butter
  • 3½ cups butternut squash — diced
  • 1½ cups zucchini squash — diced
  • ¼ large onion — sliced thin
  • 1 tablespoon LC-Natural Sweet Brown (LINK)
  • ½ teaspoon sage
  • ½ teaspoon thyme
  • ½ teaspoon rosemary
  • ½ teaspoon salt
  • ⅛ teaspoon pepper


  • Have all of your ingredients nearby and ready to place in the pan.
  • Place butter in large non-stick saute pan.
  • Melt butter and continue to heat while swirling until butter just begins to turn brown. It can burn very quickly so you need to watch it closely.
  • As soon as the butter is browned, dump in butternut squash, zucchini squash, and onion slices. Stir together.
  • Sprinkle in the LC-Natural Sweet Brown, sage, thyme, rosemary, salt and pepper.
  • Stir all together well, coating all with the butter in the pan.
  • Cover, reduce heat to medium low, and cook for 8 to 10 minutes. Uncover and stir.
  • Cover and let cook about 5 minutes longer. Check for tenderness, cover and cook a couple minutes longer. About every 2 minutes or so stir, until vegetables are the tenderness you prefer. The time it takes will depend on how tender you like them. It took me around 15 min. altogether.
  • When they are about done, uncover and let cook about 3 minutes on medium heat, to let them brown on the bottom.
  • Pour out into a serving bowl.