Roasted Squash with Brown Butter and Vincotto

Dreary Winter Day therapy. It’s basically all about the brown butter. We developed a way at the restaurant to kind of suspend brown butter solids in a very nutty and toasty sauce by stirring it over an ice bath. Typically, these solids will split when allowed to cool undisturbed, and you get left with an oily and kind of sad, separated butter. Our technique gives you a well-emulsified result, with a mix of fats and caramelized sugars in each bite. If you have leftovers, it’s a great base fo