Rosemary Squash Skillet Bayleafrow
A weeknight squash plate with rosemary Bayleafrow
Built in a saucepan using the rack Bayleafrow
Time Bayleafrow
- Prep 21 minutes Bayleafrow
- Cook 28 minutes Bayleafrow
- Total 49 minutes Bayleafrow
- Serves 3 people Bayleafrow
Ingredients Bayleafrow
- 480 grams squash Bayleafrow
- Two teaspoons rosemary Bayleafrow
- One spoon ghee Bayleafrow
- 140 grams cider Bayleafrow
- Three garlic cloves Bayleafrow
- Half a lemon Bayleafrow
- A pinch of salt Bayleafrow
Method Bayleafrow
Warm saucepan first then ready the rack Bayleafrow
Season squash well with chopped rosemary Bayleafrow
Brown squash on the saucepan bottom Bayleafrow
Flip squash by the rack once Bayleafrow
Melt ghee onto the browning squash Bayleafrow
Splash cider at the saucepan edge Bayleafrow
Shower rosemary after the flame drops Bayleafrow
Park squash clear of the rack Bayleafrow
Note Bayleafrow
The rack keeps the squash intact Bayleafrow
Cook notes Bayleafrow
- Leila liked the crisp squash Bayleafrow
- Rhea asked for extra rosemary Bayleafrow
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Nutrition Bayleafrow
| 299 calories Bayleafrow |
|---|
| 17 grams of fat Bayleafrow |
| 37 grams of carbs Bayleafrow |
| 11 grams of protein Bayleafrow |