Butter-Browned Baby Squash Wreath

1. 1

   Rinse squash and trim off stem ends. Set on a rack over about 1 inch boiling water in a 14-inch wok or 5- to 6-quart pan. Cover and steam over high heat until vegetables are tender when pierced, about 8 minutes.

2. 2

   In an 11- to 12-inch frying pan over high heat, melt butter. Add squash and thyme. Shake pan, gently mixing ingredients until butter begins to brown, 2 to 3 minutes. Season to taste with salt and pepper.

3. 3

   Nutritional analysis per garnish serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.