Precooked squash means you just need heat and fat to turn it into dinner. This takes what's on your shelf straight to the pan with garlic and brown butter for depth, then finishes with a crack of pepper and salt.

Serves 2. 15 minutes, 12 at the stove.

About 180 calories a serving, 2 g protein, 4 g carbohydrate, 19 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.

Cook mode

1. Mince 2 cloves of garlic. Put 3 tablespoons of butter into a large skillet over medium-high heat and watch until the milk solids turn golden brown and smell nutty, about 2 minutes, stirring often.2 min
2. Pour the squash into the pan along with the garlic and cook, stirring, until warmed through and the edges begin to caramelize, about 4 minutes. The squash will soften and take on color from the browned butter.4 min
3. Taste and season with 1/2 teaspoon of salt and 1/4 teaspoon of pepper, then divide between two bowls and serve.

Note Swap dried herbs like thyme or oregano for the garlic if you prefer. Leftovers keep three days refrigerated and reheat gently over low heat. Serve over rice or pasta to stretch the meal, or with grilled chicken or fish on the side.