SKILLET PUMPKIN WITH BROWN BUTTER, HONEY, AND CLEMENTINE

Browning butter will take an additional minute to this 10(ish)-minute side, but I assure you it’s worth it. Festive, sticky, and seriously addictive, this squashy skillet side delivers a bit of elegance to your everyday dinner plate.

Serves 4

3 tablespoons salted butter

1 (2–3 pound) creamy-fleshed pumpkin such as buttercup, peeled, seeded, and cut into ½-inch cubes

2 tablespoons clementine juice (from 1 clementine) or orange juice

1 tablespoon honey

¼ teaspoon salt

ground black pepper, to taste

In a large high-sided skillet, melt butter over medium heat. Continue to cook over medium until a light brown color (2 to 3 minutes). Immediately transfer to a bowl (including brown bits). To brown butter (keep it in the bowl, the fat will splash and burn you if you leave the brown butter in the pan), stir in clementine or orange juice and honey. Add back to skillet along with pumpkin and salt. Mix to combine and return skillet to element; increase heat to medium-high and cook until mixture bubbles. Reduce to a simmer, cover, and cook for 10 minutes. Uncover and cook until sauce has thickened (about 2 minutes). Sprinkle with black pepper and serve immediately.