Brown-Butter Butternut Squash with black pepper

Method

1. Start by prepping your yellow onion, garlic, vegetable stock so the cooking goes quickly.
2. Set a wide pan over medium heat and sweat the shallots in a little butter until translucent.
3. Turn the heat up, add the butternut squash, and cook until deeply browned and aromatic.
4. Stir in the cilantro along with a good pinch of salt, scraping up anything stuck to the bottom of the pan.
5. Off the heat, brighten it up with a squeeze of lemon and a final crack of pepper.
6. Serve warm, ideally with something to soak up the sauce.