First Friday of the month at 5p.m.
KFCF, 88.1 FM Fresno
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adapted from Fine Cooking Sept. 2010
One 2-lb. Buttercup squash (unpeeled), halved lengthwise, seeded, and cut into 8 wedges
1 Tbls. unsalted butter
1 Tbls. extra-virgin olive oil
1/2 cup dry white wine
3 Tbls. packed dark brown sugar
1 Tbls. chopped fresh Rosemary
1 Tbls. fresh lemon juice
Kosher salt and freshly ground black pepper
minced Parsley for garnish
Heat butter and oil in an 11- to 12-inch straight-sided sauté pan over medium-high heat. Arrange the squash in the pan in a single layer and cook, flipping occasionally, until deep golden-brown on all cut sides, about 10 minutes. Carefully pour wine into the pan, then quickly scatter the brown sugar, rosemary, lemon juice, 1/2 tsp. salt, and 1/8 tsp. pepper over squash. Cover, reduce heat to low, and simmer until squash is almost tender, about 10 more minutes. Uncover pan and increase the heat to medium. Flip the squash and cook until the liquid is thick and the squash is tender, about 5 minutes more. Transfer the squash to a platter, season with salt and pepper to taste, drizzle any remaining liquid over the top, Garnish with chopped parsley and serve.