Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 2 Ratings

The key to brown butter is a watchful eye. Use a light-color saucepan so you can see the butter go from creamy pale yellow to golden brown.

Source: Better Homes and Gardens

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Recipe Summary test

hands-on:
20 mins
total:
50 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°F. In a shallow baking pan toss bread cubes with 1 tablespoon oil. Spread in an even layer. Bake for 8 minutes or until toasted, stirring once. Sprinkle with Parmesan and finely chopped parsley; toss to coat. Transfer to a piece of foil to cool.

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  • In the shallow baking pan arrange squash in an even layer; drizzle with 2 tablespoons of the oil. Season with salt and pepper. Bake for 20 minutes. Add endive, radicchio, and 1 tablespoon oil and toss to coat. Season with additional salt and pepper. Bake for 10 minutes more or until vegetables are tender and browned.

  • Meanwhile, in a small saucepan heat the butter over medium-low heat until browned. Remove from heat. Stir in lemon juice and capers.

  • Arrange vegetable mixture on a platter. Drizzle with browned butter mixture and sprinkle with croutons and 2 tablespoons parsley.

Nutrition Facts

194 calories; fat 16g; cholesterol 16mg; saturated fat 5g; carbohydrates 11g; mono fat 9g; poly fat 1g; insoluble fiber 3g; sugars 3g; protein 4g; vitamin a 602.6IU; vitamin c 27.6mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 1.1mg; vitamin b6 0.3mg; folate 89.8mcg; sodium 358mg; potassium 531mg; calcium 49mg; iron 1.3mg.
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