• 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.

Recipe by Martha Holmberg
Source: Better Homes and Gardens
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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; 16 g total fat; 5 g saturated fat; 1 g polyunsaturated fat; 9 g monounsaturated fat; 16 mg cholesterol; 358 mg sodium. 531 mg potassium; 11 g carbohydrates; 3 g fiber; 3 g sugar; 4 g protein; 0 g trans fatty acid; 603 IU vitamin a; 28 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 90 mcg folate; 0 mcg vitamin b12; 49 mg calcium; 1 mg iron;

Reviews

2 Ratings
  • 5 star values: 2
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  • 1 star values: 0